Dutch Andijviestamppot

Dutch Andijviestamppot

Fixings

600 gram (1.3 lb) potatoes

400 gram(14 oz) escarole endive

1 teaspoon salt

6 bacon strips

Technique

Strip the potatoes and cut into customary estimated pieces. Heat to the point of boiling in a dish of water that scarcely covers the potatoes and add the salt. Bring down the hotness to medium and bubble for around twenty minutes. In a skillet, fry the bacon. At the point when prepared, cut into little strips or lumps.

Whenever the potatoes are handily penetrated with a fork, pour off the rest of the water saving about a large portion of a cup. Pound and add some potato water in the event that the pureed potatoes are excessively dry.

Wash the escarole or other delicate green vegetables of your decision, flush and cut into half inch strips. Blend in with the pureed potatoes, and add the bacon. Taste and change salt, and add a touch of pepper or nutmeg whenever wanted. Appreciate !

Dutch Andijviestamppot VIDEO