Baked Chicory With Orange Butter Sauce And Red Cabbage Puree

• Mashed potatoes
• 2 pounds potatoes
• 2 cups milk
• 1/4 cup butter
• Red cabbage puree and Orange-butter sauce
• 1 organic orange
• 1/4 cup butter
• 1/2 red cabbage
• 1 red onion
• 4 cups milk
• 4 stalks of chicory
• 2 tablespoons olive oil
• 1/2 juice of lemon
• Leaves from a few sprigs of thyme
• Chili flakes to garnish

1. Peel a kilo of organic potatoes, bring to boil with water and salt and cook until tender.rnMash the potatoes finely with two cups of milk, 1/4 cup of butter and season with salt and pepper. (add more milk if needed, or use a bit of cream)
2. Cut the red cabbage in thin slices and chop that.rnPeel and chop the onion and add it with the cabbage, 4 cups of milk and a good pinch of salt in a pan. Bring to the boil and simmer until the cabbage is tender.rnGrate the zest of the orange and squeeze out the juice.rnAdd the juice, the zest and butter to a saucepan, turn the heat low, and simmer for about half an hour. Puree the red cabbage and set aside. (You can heat it up again when your ready)rnRemove the leaves from the chicory and stir fry with two tbsp of oil and the thyme leaves until lightly browned. This takes about fifteen minutes. Add pepper and salt during cooking.rnIn the end stir in some lemon juice.rnArrange on each plate some mashed potatoes, then the red cabbage, and top it with the baked chicory. Poor some orange sauce over it and sprinkle some chili flakes on top.

potatoes, potatoes, milk, butter, red cabbage, orange, butter, red cabbage, red onion, milk, stalks of chicory, olive oil, lemon, thyme, chili flakes

Taken from food52.com/recipes/21813-baked-chicory-with-orange-butter-sauce-and-red-cabbage-puree (may not work)