Endive potato ragout

Name: Endive potato ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 30 g Butter or margarine; 2 TABLESPOONS Flour; 1/2 l Milk; 250 g Whipped cream; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 (approx. 400 g) Head endive salad; 250 g Mushrooms; 4 discs Bacon (à approx. 10 g)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
30 g Butter or margarine
2 TABLESPOONS Flour
1/2 l Milk
250 g Whipped cream
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 (approx. 400 g) Head endive salad
250 g Mushrooms
4 discs Bacon (à approx. 10 g)

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime melt fat in a pot and add flour while stirring. Let it sweat for about 5 minutes at low heat without taking colour. Stir in milk and cream. Add bay leaf and simmer for about 15 minutes at low heat, stirring occasionally.
2
Season to taste with salt and nutmeg. In the meantime clean, wash and drain the salad. Then cut into finger-thick strips. Drain the potatoes, rinse and peel. Cut the potatoes into slices. Clean and clean the mushrooms and possibly cut them in half. Remove the bay leaf from the béchamel sauce. Add potatoes, endive salad and mushrooms to the béchamel sauce and bring to the boil. Meanwhile, fry the bacon in a hot pan until crisp, turning.
3
Cut the potatoes into slices. Clean and clean the mushrooms and possibly cut them in half. Remove the bay leaf from the béchamel sauce. Add potatoes, endive salad and mushrooms to the béchamel sauce and bring to the boil. Meanwhile, fry the bacon in a hot pan until crisp, turning. Arrange the endive and potato ragout on a plate and garnish with the bacon