| Type | Per person |
|---|---|
| Energy | 485 kcal |
| Fat | 17 gr |
| of which saturated | 6 gr |
| Carbohydrates | 56 gr |
| of which sugars | 10 gr |
| Fibres | 8 gr |
| Protein | 23 gr |
| Salt | 2.2 gr |
Summer chicory stew with salmon by Brenda Kookt!
Main course
20 - 30 min
With seasonal products
240gr vegetables p.p.
Ingredients
| 1 kg potatoes peeled and roughly chopped |
| 800 grams chicory ends removed and cut into strips |
| 1 teaspoon fine mustard |
| 100 ml semi-skimmed milk |
| 4 spring onions in rings |
| 15 grams fresh dill finely chopped |
| 200 grams smoked salmon in small pieces |
| 80 grams soft goat cheese for garnish |
| olive oil |
| pepper |
Preparation
Brenda Kookt came up with this healthier alternative to the classic chicory with ham from the oven. This summer chicory mash with salmon is deliciously nutritious, and hereby our new favourite dish with chicory.
- Bring potatoes to the boil in a pan with water and cook for 20 minutes until tender.
- Heat oil in a frying pan or wok and fry the chicory strips in it.
- Heat the milk in a pan or the microwave.
- Drain the potatoes and collect some of the cooking liquid. Finely mash the potatoes and stir in the milk and some of the cooking liquid to make a smooth puree. Season with pepper and the mustard. Stir well.
- Then stir the fried endives through the mash together with the spring onion, dill and smoked salmon. Garnish the stew with crumbled goat's cheese.
This recipe is part of week menu 4.
Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.
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Nutritional values
More about the ingredients
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