Fried chicory with mashed potatoes and carrots and parsley sauce

Name: Fried chicory with mashed potatoes and carrots and parsley sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Potatoes; 500 g Carrots; 7-10 Tbsp Salt; 20 g Butter or margarine; 20 g Flour; 3/8 l low-fat milk; 1 1/2 TSP. Instant vegetable stock; 1 collar Parsley; 7-10 Tbsp Pepper; 4 pistons Chicory; 1 TABLESPOON Oil; 7-10 Tbsp grated nutmeg

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Potatoes
500 g Carrots
7-10 Tbsp Salt
20 g Butter or margarine
20 g Flour
3/8 l low-fat milk
1 1/2 TSP. Instant vegetable stock
1 collar Parsley
7-10 Tbsp Pepper
4 pistons Chicory
1 TABLESPOON Oil
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and dice the potatoes and carrots. Cook in boiling salted water for about 20 minutes. Melt the fat in a pot. Sweat flour in it, deglaze with 1/4 liter milk.
2
Stir in 1 teaspoon of broth, bring to the boil and simmer for a while. Wash parsley, shake dry and chop finely. Put 1 tablespoon of parsley aside, stir the rest into the sauce. Season the sauce with salt and pepper.
3
Clean, wash and halve the chicory. Heat the oil in a pan. Brown the chicory all around, add 100 ml water, stir in 1/2 teaspoon of stock, bring to the boil and cook for 3-4 minutes. Drain potatoes and carrots, collect vegetable water.
4
Coarsely mash the potatoes and carrots. Add 1/8 litre milk and 100 ml vegetable water and mix. Season puree with salt, pepper and nutmeg. Arrange chicory, some puree and sauce on plates.
5
Sprinkle the rest of the parsley over it. Add the rest of the purée and sauce.