Endive stew with meatball
Traditional stew with endive and a meatball.
Enjoy a truly delicious meatball made according to a butcher's recipe. Delicious with a traditional endive stew.
Verstegen's updated minced meat mixes are made with 100% natural ingredients. Now even more flavor! The pure taste of this improved recipe is entirely determined by natural ingredients.
Preparation
Peel and halve the potatoes. Bring them to a boil in plenty of water and cook for 20 minutes, or until tender.
Knead the ground meat, the Ground Meat Mix - Butcher's Recipe, and the egg. Divide this into 4 equal portions and form into meatballs.
Heat a Dutch oven, add 25g of butter, and brown the meatballs all over. Add extra water at the end to taste for the gravy, if desired.
Meanwhile, drain the potatoes. Add 50g butter and the milk and mash until smooth. Gradually add the endive to the puree and mix well.
Serve the butcher's meatballs with this delicious endive stew and finish the dish with the gravy, if desired.
Variatietip
Serveer de slagers gehaktbal ook eens bij knapperig gebakken aardappelen en verse seizoensgroenten.
Ingredients
- 500 g rundergehakt
- 1,2 kg aardappelen
- 800 g gesneden andijvie
- 150 ml melk
- 1 ei
- 75 g roomboter
- 1 zakje Mix voor Gehakt - Slagersrecept
