Vegatarian endive stew

Name: Vegatarian endive stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 3 onion; 2 el unsalted butter or margarine; 1 toe garlic; 300 g Quorn finely chopped; 3 tl Spice meatballs; 100 ml dry white wine; 600 g cut endive; 200 ml semi skimmed milk

Stamppot endive with vegagehakt and white wine.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and cut into equal pieces. Bring a pot of water to the boil and cook the potatoes covered in 20 min. Until done.
Cut the onions. Heat the butter in a frying pan, add the onion and press the garlic above it. Fry the onion and garlic for 2 minutes on low heat.
Add the minced meat and fry. Stir in the meatballs with herbs and wine and season with pepper. Simmer for 3 minutes on low heat.
Meanwhile, cook the endive in a generous pan in 5 minutes until done. Drain and drain in a colander. Push out as much moisture as possible with the back of a spoon.
Heat the milk and drain the potatoes. Pour the milk with the potatoes and crush.
Scoop the endive through the mash, spread over the plates and serve with the finely chopped.