1) Peel, dice and wash the potatoes. Boil them in salted water for about 20 minutes, until well cooked. Roast the pepper, place it in a bowl and cover with plastic wrap.
2) Chop the onion and cook in 1 tbl. butter until soft and slightly caramalized. Wash and chop 1/3 head endive, and do a finely dice the cheese. When the bell pepper has cooled of, remove the skin and mince it, add the bell pepper to the onions to keep it warm.
3) Mix the milk with the mustard and put in the microwave until hot. Drain the potatoes, add black pepper, nutmeg and milk, and mash until it's a smooth puree. Check the seasoning.
4) Stir in the onions, pepper and endive. Add the cheese cubes right before serving so they'll slightly melt in with the potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (369g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (35%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 41.5mg||13 %|
|Sodium 302.3mg||10 %|
|Potassium 1235.4mg||33 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 37.8g|
|Protein 15.4g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 359
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