7 oz. (200g) Landana Goat cheese NETTLE & GARLIC
53 oz. (1.5 kg) potatoes (floury)
8.8 oz. (250g) mushrooms
10 oz. (300g) cut endive
1.8 oz. (50g) unsalted cashew nuts
0.35 oz. (10g) butter
2 dl warm milk
salt and freshly ground pepper
Peel the potatoes, wash them and cut them into equal sized pieces. Cook the potatoes in a little bit of water. Peel the onion and cut it. Slice the mushrooms. Wash the endive and let the water drain out. Chop up the cashew nuts and dice the Landana goat cheese.
Heat the butter in a frying pan and fry the onion and mushroom for 2 or 3 minutes. Pour the water out of the pan of potatoes and mash the potatoes with the milk into a creamy mash. Mix in the endive and spice it with some salt and freshly ground pepper to taste. Divide the stew over 4 plates and garnish it with the mushroom mixture, the nuts and the Landana goat cheese cubes.