Summary

Ingredients

• 2 kg potato (s), floury or mainly waxy
• 1 large head endive salad
• 1 large onion (s)
• 200 g bacon, preferably fat, but lean is also possible
• 250 ml water, hot
• 250 ml cream, or whole milk, warm
• 4 tablespoon white wine vinegar, good one
• Salt and pepper, whiter, freshly ground

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Instructions

1. Finely dice the bacon and onion, peel the potatoes and chop them roughly. Remove the central ribs of the lettuce, cut into fine strips and place in lukewarm water for approx. 10 minutes to draw out the bitter substances, allow to drain.
2. Boil the potatoes in salted water until cooked, drain, mash and sprinkle with 1/4 of the onion cubes. Add the endive strips and fold in.
3. While the potatoes are cooking, leave the bacon in a pan without adding any fat until only the fat and cracklings are left. Add the remaining onion cubes and fry with them. Top up with the water, pour on the puree, season with salt, pepper and vinegar.
4. Finally stir in the cream or milk.
5. Also tastes good cold or warmed up - endive is tough.
6. Tip:
7. Today`s endive varieties may not have as many bitter substances - so if you are not as sensitive as I am, you don`t necessarily have to water it. I`m still doing this as a precaution.