Endive red and white

Ingredients for 2 servings:

• 1 shot of oil
• 1 large onion(s)
• 1 ½ bell pepper(s), red
• 3 m.-sized potatoes
• 200 ml vegetable broth, approx.
• salt and pepper
• e.g. olive oil
• ¼ head of endive (large head)
• ½ lemon(s) or 1 lime, juice
• Parsley, dried or fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

alkaline, vegan, GAT-compliant

Boil the potatoes, if you prefer, in their jacket potatoes (peel after cooking) or peeled and boiled. Finely dice the onions and bell peppers. Heat the oil in a saucepan and let the onions become translucent. Then add the diced bell peppers. Pour in approximately 150–250 ml of broth. Simmer for a few minutes, then add the finely chopped parsley and pepper, if desired. Turn off the heat. Squeeze the lemon and pour the juice into a bowl. Cut the endive into thin strips, wash them, and add them to the lemon juice. When the potatoes are soft, press them through a ricer and fold them into the onion and bell pepper mixture. While still warm, pour the potatoes over the endive and mix well, seasoning if desired and adding olive oil to taste. Enjoy lukewarm. It goes well as a side dish with anything fried, or in my case, as a main course. You can vary this salad a lot: more potatoes, less liquid, or, or, or…