Endive stew

Course Main course
Servings 4


  • 1 kg Potatoes
  • 500 g Endive
  • 200 g Bacon cubes
  • 2 dl Milk
  • 100 g Butter
  • 150 g Cheese


  • Peel the potatoes and cut in equal parts, so they are done at the same time. Wash them under cold water and fill a pot with enough water to boil the potatoes. Heat and cook them for about 20 minutes after the water starts boiling. Cut the bacon in cubes and pan fry until brown and crispy. Set aside. Cut the endive in fine slices and wash until it is free from sand. When the potatoes are done, remove the boiling water and let them dry on high heat for a few minutes. Shake the pot, so they do not burn. Dry potatoes are more tasteful. Heat the milk until boiling. Cut the butter into small cubes. Mash the potatoes very fine. Use a stamper or a potatoe squeezer. After squeezing, blend the hot milk through the potatoes. Add, while stirring very hard, the cubes of butter. Use a wooden spatula to mix. Bring to the taste with salt, pepper, mustard and the nutmeg. Be sure the mixture stays hot. Mix the raped cheese with the potatoes. After all ingredients are mixed very well, take the raw endive and slowly mix through the potatoes. While mixing, the endive shrinks. Taste and if necessary add salt and pepper. Set aside in a warm oven or above a boiling pot of water.
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