Endive stew with bacon
- Peel potatoes and cut into pieces.
- Boil potatoes covered in 3 cm boiling water with some salt in 20 minutes, until cooked.
- Wash endive and let it dry well. Place the endive on a cutting board and hold it firmly.
- From the end of the leaves, cut the head into wide strips. Let the strips leak out in a colander or dry them in a salad spinner.
- Heat bacon in a small pan with a thick bottom. Let the fat melt out and fry the bacon slowly crispy brown. Spoon bacon into a bowl.
- Drain the potatoes and crush them finely with a masher. Add warm milk and 3-4 tablespoons of bacon fat for a creamy purée.
- Season the purée to taste with salt, pepper and some nutmeg.
- Spoon the endive hand by hand through the warm puree and heat the stew while stirring until the endive begins to shrink.
- Put the stew in a bowl and grind some pepper on top. Sprinkle the bacon on top.