ENDIVE STEW WITH ONION GRAVY AND MATURE BEEMSTER

Main course. 4 pers. prepare 35 min.

Ingredients

• 1 kg slightly floury potatoes
• 300 g red onions
• 2 tbsp mild olive oil
• 1 tbsp flour
• 1 tbsp coarse Dijon mustard
• 1 tsp honey
• 250 ml of water
• 200 g Beemster matured (piece)
• 25 g butter
• 400 g sliced endive

Kitchen Stuff

• Thin peeler
• Casserole
• Stamper

Prepare

1. Peel potatoes and cut into equal pieces. Cook in salted water for 20 min until tender. Drain and save a cup of cooking liquid.
2. Cut the onions into half rings. Heat the oil in a frying pan and fry the onions for about 15 min over medium-high heat. Make sure they get soft but not too brown. Ladle frequently.
3. After frying for 15 min, add the flour and fry for 3 min. Then add the mustard, honey and water and allow the sauce to reduce and bind slightly. Season to taste with salt and pepper. Cut the cheese into 1 cm cubes.
4. Mash the potatoes over low heat with 100 ml of cooking liquid and the butter. Spoon in the endive and ⅔ of the cheese. Season with salt and pepper. Divide the mashed potatoes among plates and top with the onion gravy and the rest of the cheese cubes. Delicious with extra coarse mustard.

Preparation tip

Looking for another tasty spring recipe? Then try this pearl couscous salad with Beemster Old.