INGREDIENTS (4 persons):
1 kg peeled potatoes, not too floury, for example Nicola salt olive oil
1 generous tablespoon of dijon mustard
350 grams of finely chopped endive
200 grams of unripe pear, peeled and cut into wedges
200 grams of parsnips, peeled and cut lengthwise
200 grams of winter carrot, peeled and cut into bars
100 grams of mixed roasted seeds
1 bottle of Neleman Cabernet Bobal
For the syrup:
150 milliliters 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 reduce to a syrup.
2 Boil the potatoes with salt. Drain and collect the cooking liquid. Mash the potatoes coarsely and add enough olive oil and cooking water to create a smooth puree. Gently stir in the finely chopped endive. Season with the mustard. Keep the puree warm.
3 Put 1 tablespoon of oil in a large frying pan and roast the pear, parsnip and carrot pieces over high heat until they color. Then lower the heat and let them continue to cook slowly.
Divide the stew among the plates. Add the roasted vegetables, sprinkle with the seeds and drizzle with the balsamic syrup.