Dandelion Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), preferably floury
- 250 g dandelion, prepared (alternatively endive salad)
- 180 g bacon, smoked, streaky, or more or less
- 1 teaspoon butter
- 2 onions)
- 40 grams flour
- 0.75 liter ¾ broth, water or milk, potato water can be used with
- 0.5 tablespoon ½ vinegar essence
- salt and pepper
- cream
Print Recipe
Pin Recipe Instructions
- Peel and cook the potatoes. Clean and wash the dandelion, cut into small pieces and drain well.
- For the sauce, dice any amount of bacon and leave it in a cauldron over low heat while adding butter. When enough fat has formed, add the finely chopped onions and steam them until they are light brown. Then stir in the flour and brown. Bring to the boil while stirring and adding liquid and leave to stand for about 10 minutes. Season the sauce with salt, pepper and vinegar and stir in some sweet cream to refine it.
- When the cooking time is finished, drain the potatoes, pour the bacon sauce over them and mash the mixture (or mix with the mixer). Finally stir in the dandelion and heat briefly.
- Fried eggs taste best with it.
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