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Author Notes: I think i had this piece of paper sticked to my fridge for about 6 or 7 months, before i actually decided to give it a try. I teared it out of my weekend edition newspaper, somewhere on a saturday or sunday afternoon, just because i loved the combination of colors, not realising it was actually a recipe, or no, better: a veggie recipe!
The recipe itself comes from Alain Passard, and was slightly adjusted by the writer of the article. Anyway, it absolutely isn't a hard dish to make, but a very, very colorful one, for sure! I descide to eat it with some mashed potatoes, which goes with it wonderfully well. —Mirjam Leslie-Pringle
- 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
- Peel a kilo of organic potatoes, bring to boil with water and salt and cook until tender. Mash 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)
- Cut the red cabbage in thin slices and chop that. Peel 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. Grate the zest of the orange and squeeze out the juice. Add 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) Remove 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. In the end stir in some lemon juice. Arrange 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.