Endive potato ragout

Name: Endive potato ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg potatoes; 250 g Mushrooms; 4 discs Bacon; 2 tablespoons (30 g) butter/margarine; 2 tablespoons (30 g) flour, 1/2 l milk; 100 g Whipped cream; 1 Bay leaf; 7-10 Tbsp salt, pepper, nutmeg; 1 (approx. 400 g) Endive salad

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg potatoes
250 g Mushrooms
4 discs Bacon
2 tablespoons (30 g) butter/margarine
2 tablespoons (30 g) flour, 1/2 l milk
100 g Whipped cream
1 Bay leaf
7-10 Tbsp salt, pepper, nutmeg
1 (approx. 400 g) Endive salad

Directions

1
Wash the potatoes, boil in water for about 20 minutes
2
Clean, wash and halve or quarter the mushrooms. Leave bacon in the pot without fat until crispy. Remove. Fry the mushrooms in the bacon fat until they are firm, take them out
3
Heat the fat in the pot. Sprinkle flour over it and sweat it. Stir in milk and cream, bring to the boil. Add laurel, simmer for about 5 minutes. Season with salt, pepper and nutmeg
4
Clean, wash and drain the salad and cut into strips. quench, peel and slice the potatoes
5
Remove laurel. Add potatoes, salad and mushrooms to the sauce. Heat everything briefly. Season to taste again. Serve with the bacon.