Endive stew with a Spanish twist
A traditional Dutch dish with a fresh twist. The crispy endive and sliced chorizo add not only different flavors but also different textures to the dish, creating a pleasant change in every bite.
Bereidingswijze
Thinly slice the chorizo. Coarsely grate half the Manchego cheese and thinly slice the other half.
Peel the potatoes and cut them into 3cm pieces. Rinse them under cold water. Place the potatoes in a saucepan with just enough water to cover and bring to a boil. Boil the potatoes for 15 minutes, or until tender. Drain.
Mash the potatoes, endive, and grated Manchego cheese with a potato masher until coarsely mashed. Stir in the Verstegen Endive Mash Mix and sun-dried tomatoes, along with 2 tablespoons of the oil from the sun-dried tomatoes.
Meanwhile, heat a pan and fry the chorizo for 9 minutes until crispy.
Divide the Spanish endive mash among plates and spoon the chorizo over the mash. Finally, top with the chopped Manchego cheese and serve.
Variatietip
Voor de vegetarische variant van dit gerecht wordt de chorizo vervangen door vegetarische chorizo
Ingrediënten
- 225 g chorizo
- 145 g manchego
- 800 g kruimige aardappelen
- 400 g andijvie gesneden
- 1 zakje Verstegen mix voor Andijviestamppot
- 120 g zongedroogde tomaten
Benodigdheden
- Potato masher
