Stamppot de endibias con beicon crujiente

Ingredientes

• 1.5 kg floury potatoes
• 500 g endive (raw, sliced)
• 200 g smoked bacon lardons
• 1 smoked sausage
• 50 g unsalted butter
• 100 ml whole milk (warm)
• Salt, pepper and nutmeg to taste

Preparación

1. 1

   Peel the potatoes and cut them into even pieces. Boil them in plenty of salted water for about 20 minutes until tender. Drain and let them steam-dry for 2 minutes without the lid.Meanwhile fry the bacon lardons in a frying pan or braising pan over medium heat until golden brown and crispy. Remove them from the pan and place them on a sheet of kitchen paper. Reserve the cooking fat in the pan.Heat the smoked sausage according to the package. The easiest way is to let it sit for 10 minutes in hot (not boiling) water, or warm it in the braising pan with a splash of water and the lid on.Roughly mash the potatoes. Add the butter and the warm milk and mash to a smooth puree. Season with salt, pepper and nutmeg.Cut the endive into thin strips and wash them well. Stir the endive together with the bacon fat into the warm stamppot. Mix everything until the endive has wilted slightly but still has some bite.Spoon the stamppot onto deep plates. Scatter the crispy bacon over it. Place the smoked sausage alongside and serve immediately.