Endive stamppot with walnuts

Endive stamppot with walnuts. Raw peeled potato, Raw endive (escarole), Whole milk.

Boodschappen — adaptação vegetariana

15 + 25 min · 4

Ingredients

• 900 g Raw peeled potato
• 400 g Raw endive (escarole)
• 180 g Whole milk
• 25 g Butter
• 60 g Raw walnuts
• 0.3 g Ground nutmeg
• 4 g Table salt
• 1 g Ground black pepper

Preparation

1. Peel and cube potatoes, then boil in water for 20 minutes until tender. Wash escarole carefully, drain well and slice very finely.
2. Toast chopped walnuts in a dry pan for 3 minutes. Drain potatoes and discard water. Mash with warm milk, butter, salt, pepper and nutmeg.
3. Remove mash from heat and fold in raw escarole so it wilts slightly but stays crisp. Top with walnuts and serve immediately.