Braised Endive With Red Beet Mash

• 5 tbsp butter, divided
• 1 1/2 lb russet potatoes, peeled and chopped
• 1 None onion, finely diced
• 2 cup vegetable stock, divided
• 1 lb cooked beets, diced
• 2 1/2 tbsp all-purpose flour
• 1/2 cup heavy cream
• 7 oz cream cheese
• 1/2 cup chives, chopped, divided
• 6 None endives, outer leaves removed and halved
• 2 tbsp sunflower oil
• Pinch None sugar

1. Heat 2 tbsp butter in a saucepan, add the potatoes and onion and saute for 3-4 mins. Season. Pour in 1 cup stock then cover and simmer for 6-7 mins. Add two-thirds of the beets to the pan and continue to cook for a further 6-8 mins until the potatoes are cooked through.
2. Melt 3 tbsp butter in a saucepan, add the flour and saute for 1-2 mins. Gradually pour in remaining stock and the cream and stir until thickened. Mix in the cream cheese and half the chives then season the sauce and set aside.
3. Heat 2 tbsp sunflower oil in a frying pan and add 2 cups boiling water, add the endive and simmer, cut side down, for 3-4 mins. Meanwhile, mash the potatoes and stir in the sugar. Season then mix-in the remaining diced beets. Divide the beet mash and endive between 4 plates then drizzle with sauce. Sprinkle with the remaining chives then serve.

butter, russet potatoes, onion, vegetable stock, beets, flour, heavy cream, cream cheese, chives, endives, sunflower oil, sugar

Taken from recipes-plus.com/api/v2.0/recipes/16985 (may not work)