Potato-Endive Puree

Ingredients

• 80 g unsalted peanuts
• 1 tsp plant oil
• 1 tsp Honey
• 0.5 tsp Curry Powder
• 0.5 tsp sweet paprika powder
• 1 pinch sumac seasoning
• 800 g waxy potatoes
• Salt
• 1 endive salad (300–400 g)
• 250 ml milk
• 2 tbsp butter
• nutmeg

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat. Mix the nuts with oil, honey, and spices. Spread on a baking sheet lined with parchment paper and bake for about 10 minutes until golden brown. Let cool and roughly chop.

2. 2.

   Wash, peel, and cut the potatoes into pieces; boil in salted water for 15-20 minutes. While they cook, wash and trim the endive leaves, chopping them finely. Bring the milk to a boil once. Drain the potatoes and mash with the hot milk and butter until creamy. Season with salt and nutmeg, fold in the chopped endive, taste, and serve topped with the toasted nuts.