Chicory with parsley sauce with carrot puree

Name: Chicory with parsley sauce with carrot puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g mealy cook. Potatoes; 750 g Carrots; 7-10 Tbsp salt, pepper, nutmeg; 1 Onion; 3 tablespoons (30 g) butter/margarine; 2 (20 g) coated tbsp. flour; 200 ml "Finesse for Cooking"; 1 1/2 TSP. Vegetable broth; 4 Chicory (ca. 200 g); 1 bunch of parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g mealy cook. Potatoes
750 g Carrots
7-10 Tbsp salt, pepper, nutmeg
1 Onion
3 tablespoons (30 g) butter/margarine
2 (20 g) coated tbsp. flour
200 ml "Finesse for Cooking"
1 1/2 TSP. Vegetable broth
4 Chicory (ca. 200 g)
1 bunch of parsley

Directions

1
Peel, wash and chop the potatoes and carrots. Cover and cook in just under 1/2 l salted water for about 20 minutes
2
Peel and finely chop the onion. Fry in 2 tablespoons of hot fat in a pot until translucent. Sweat flour in it. Stir in just under 1/4 l water, "Finesse for cooking" and 1 teaspoon stock. Bring to the boil and simmer for about 5 minutes
3
Clean and wash the chicory and cut in half lengthwise. Heat 1 tablespoon of fat in a coated pan (with lid). Brown the chicory on all sides. Season with salt and pepper. Add 100 ml water and 1/2 tsp broth. Bring to the boil, cover and braise for 3-4 minutes
4
Wash parsley, shake dry and chop finely. Stir into the sauce until 1 tbsp. Season to taste with salt and pepper. Coarsely mash potatoes and carrots. Season the puree with salt, pepper and nutmeg. Remove the chicory. Arrange everything and sprinkle with rest of parsley