Name: Endive stew new style
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 50 ml Almond milk; to taste Celtic sea salt; to taste Black pepper; 1 clove Garlic (pressed); 1 Tbsp Italian spices mix; 1⁄4 piece Red pepper (hot) (finely chopped); 1 Tbsp Balsamic vinegar; 1⁄2 tsp Mustard Yellow; 125 g Brown mushrooms; 75 g Endive; 125 g Potato (floury); 1⁄2 Tbsp soy sauce

Nuts

Nightshade

Mustard

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Real Dutch food with a new look. And this way not at all heavy! It is even completely vegetable, so it is also suitable for vegans. But no fear for the real meat lovers, because with these firm mushrooms you will certainly not miss the meat.

Vegetarian

Vegan

Mediterranean

Sirtfood

Endive stew new style

 Peel the potatoes and cut them into cubes. Boil the potatoes gently for about 12 minutes. Drain and put them back on the still warm pit so that the moisture drains from the potatoes. 

 Meanwhile, put a wok or large pan on the stove with a splash of olive oil. Squeeze the garlic in the hot pan and fry the chopped red pepper briefly. Then add the mushrooms, whole. Stir fry briefly and then add the balsamic vinegar and soy sauce. Reduce the heat and let the mushrooms cook for about 10 minutes. They don&#39;t get very soft, they keep a nice bite. In the last 2 minutes, add 1 tbsp Italian herbs. 

 Mash the potatoes and add a generous splash of almond milk. Mix well and then add the endive hand by hand. Stir well until the endive shrinks. Season with salt, pepper, 1 tbsp Italian herbs and the mustard. Is the stew too dry? Then add a dash of almond cuisine or a knob of butter. 

 Serve the endive stew together with the mushrooms. You can also add an extra dash of balsamic vinegar. 

Endive stew new style

Endive stew new style

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