Endive stew with a Spanish twist
Endive stew with a Spanish twist. In this recipe, we're making endive stew, giving it a Spanish twist by adding Manchego cheese and fried chorizo.
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.
Preparation
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 the Mashed Potato Mix - Endive and Sun-Dried Tomatoes with 2 tablespoons of the oil from the sun-dried tomatoes into the mash.
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.
Ingredients
- 225 g chorizo
- 145 g manchego
- 800 g kruimige aardappelen
- 400 g andijvie gesneden
- 1 zakje Mix voor Stamppot - Andijvie
- 120 g zongedroogde tomaten
Supplies
- Potato masher
