Fried chicory with beetroot puree

Name: Fried chicory with beetroot puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g floury potatoes; 1 Onion; 5 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 450 ml Vegetable broth; 500 g Vacuumed, cooked beetroot; 20 g Flour; 100 g Whipped cream; 200 g Double cream cream cheese; 1 collar Chives; 6 small cobs chicory; 2 TABLESPOONS Oil; 7-10 Tbsp Sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g floury potatoes
1 Onion
5 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
450 ml Vegetable broth
500 g Vacuumed, cooked beetroot
20 g Flour
100 g Whipped cream
200 g Double cream cream cheese
1 collar Chives
6 small cobs chicory
2 TABLESPOONS Oil
7-10 Tbsp Sugar

Directions

1
Peel, wash and cut the potatoes into pieces. Peel and finely chop the onion. Heat 2 tablespoons of fat in a saucepan. Fry the onion and potato pieces in it. Season with salt and pepper. Add 250 ml broth, bring to the boil, cover and cook for about 15 minutes. Cut beetroot into small cubes. Add 2/3 of the beetroot to the potatoes, about 5
2
Melt 3 tablespoons of fat in a saucepan, dust with flour and sauté. Deglaze with cream and 200 ml broth while stirring, bring to the boil, stir in cream cheese, season with salt and pepper. Wash the chives, shake dry and, except for a few tips for garnishing, cut the stalks into small rolls and stir into the sauce
3
Remove the outer leaves from the chicory, halve the cobs. Heat 1 tablespoon of oil in 2 pans. Cover the chicory and fry it for 3-4 minutes, season with salt and pepper. Mash the beetroot-potato mixture into the puree. Season to taste with salt, pepper and a little sugar. Fold in the remaining diced beetroot and warm up
4
Warm the sauce again if necessary, arrange on plates with chicory and beetroot puree, garnish with chives