Andijviestamppot - Escarole - Endive - Frisee - Scarola - Scarole

 For 2 persons

10 Organic Potatoes

5 medium sized Carrots

20 Leaves of Escarole/Endive (Andijvie) (I prefer the big leafy variety)

1 tablespoon of Sea Salt (for cooking)

1 tablespoon of Butter

1/2 cup of Milk (or simply use boiled water or a Vegan Milk, although Vegan milks are not suitable for consumption on ekadasi days)

1/2 Nutmug ground up

2 teaspoons of ground Black Pepper

1 Sweet Red Bell Pepper

1 tablespoon of Old Vegetarian Cheese and/or 1 TablespoonVegetarian/Vegan Cream Cheese (although Vegan Cream Cheeses are not suitable for consumption on ekadasi days)

2 tablespoons Olive Oil

1 teaspoon of Sea Salt (for garnish)

Wash the Potatoes, peel the Potatoes and chop in 2 to 4 pieces each, Wash the Carrots, and chop them in 5 to ten big pieces each. Boil in salted water for 20 minutes or until soft. 

Now wash the Escarole (Andijvie), and cut them from top to bottom in small slices.

Gently throw Potatos and Carrpots in a strainer when boiled, to get rid of the starchy water (ofcourse your free to save some of the water for later).

Now put the Milk in the empty pan and boil the milk, add the Butter and the Potatoes and Carrots, and mash them. Add the grounded Black Pepper and Nutmeg (ground with a mortar and pestle).

Mash the Potatoes with a potato masher.

Shut down the heat, as you do not want to boil the Endive, and not to loose the crunchyness, but you want it warm.

Serve hot, with cut up Sweet Red Bell Peppers (Paprika), Vegetarian (old) Cheese, Olive Oil and Sea Salt.