Roasted chicory-paprika-vegetables

Name: Roasted chicory-paprika-vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kg Potatoes; 7-10 Tbsp Salt; 100 g green olives (without stone); 5-6 Tbsp Olive oil; 7-10 Tbsp Pepper; 50 g Lamb's lettuce; 2 red peppers; 4 pistons Chicorée (ca. 230 g); 300 ml Milk; 75 g Butter; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2 kg Potatoes
7-10 Tbsp Salt
100 g green olives (without stone)
5-6 Tbsp Olive oil
7-10 Tbsp Pepper
50 g Lamb's lettuce
2 red peppers
4 pistons Chicorée (ca. 230 g)
300 ml Milk
75 g Butter
7-10 Tbsp freshly grated nutmeg

Directions

1
Peel the potatoes, wash them thoroughly and halve them depending on size. Cook in boiling salted water for about 25 minutes. In the meantime chop olives very finely. Mix olives and 2-3 tablespoons of olive oil well. Season with pepper.
2
Clean the salad, wash, tear up and drain well.
3
Clean and wash the peppers and cut them into fine strips. Clean, wash and halve the chicory and cut out the bitter stalk. Cut chicory leaves into strips. Heat 3 tablespoons of oil in a large frying pan.
4
Sauté the peppers for 3-4 minutes while turning them.
5
Add the chicory and fry for another 4-5 minutes. Season vigorously with salt and pepper. Heat milk and butter. Drain the potatoes and let them steam briefly. Mash them with a potato masher and add the milk and butter mixture.
6
Season to taste with salt and nutmeg. Mix in the salad.
7
Arrange mashed potatoes with chicory and paprika vegetables on plates. Sprinkle with pepper and sprinkle with some olives. Add the remaining olives.