Braised Endive With Red Beet Mash - cooking recipe

Ingredients

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

Preparation

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.
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.
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.