1 kilo of potatoes, not too floury, such as Nicola
1 generous tablespoon of Dijon mustard
350g of very finely chopped endive
200g of unripe pear, peeled and cut into segments
200g of parsnips, peeled and cut lengthways into batons
200g of winter carrot, peeled and cut into batons
100g of mixed roasted seeds
For the syrup:
150ml of balsamic vinegar
1 tablespoon of cane sugar
1. Pour the balsamic vinegar into a small saucepan and add the sugar. Bring to the boil and allow to cook until it resembles a syrup.
2. Cook the potatoes with a little salt until done. Drain and collect the cooking liquid. Roughly mash the potatoes and add as much olive oil and cooking liquid needed to produce an unctuous puree. Add mustard to taste. Stir the finely chopped endive through the potato and keep the mixture warm.
3. Add one tablespoon of oil to a large frying pan, add the pieces of pear, parsnip, and carrot and cook on high heat until they start to turn brown. Now turn the heat down low and allow them to finish cooking slowly.
4. Divide the mashed potato and endive between the plates. Add the roasted vegetables, sprinkle with the seeds and drizzle the balsamic syrup over the top.
Food and wine pairing
The spoonful of mustard stirred through the mashed potato is delicious. Together with the balsamic syrup, this makes a link with the wine: with the flavor of concentrated, dense blackcurrants, herbs, and fresh acidity. The earthy notes in this Neleman Cabernet-Bobal are reflected in their counterpart - the earthy vegetables. It's a great combination.