Mash on – Endives among themselves

Ingredients for 4 servings:

• 1 head of endive lettuce
• 1 kg potatoes
• 100 ml milk
• 1 pinch of nutmeg
• 100 g bacon
• 1 onion(s)
• 1 tsp mustard, medium hot
• 1 pinch(s) of sugar
• 3 tbsp white wine vinegar
• 1 tsp chicken broth powder
• 50 ml mineral water
• 2 tbsp rapeseed oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

the sustainable version

Matsch an is a classic autumn dish and always came to our table when Grandpa harvested the endive from the allotment and divided it equally among his daughters. Because it was a bountiful garden and the amount of endive was correspondingly large, my mother developed this version of “endive among themselves” – the salad dressing is a bit more acidic and stays separate. This way, you can eat leftovers the next day without the endive becoming mushy. Remove the stalk from the endive, cut it into thin strips, and place it in water. For the mashed potatoes, peel the potatoes and boil them in salted water until tender. When the potatoes are ready, mash them with a masher. Stir in the milk to make the mashed potatoes nice and creamy. Season with nutmeg. Slowly fry the bacon and fry until crispy. For the dressing, finely dice the onion. Combine mineral water with mustard, sugar, white wine vinegar, and chicken broth, then add the oil. Season with salt and pepper. To serve, combine the desired amount of endive with the dressing. Form the puree into a small volcano, with a hollow in the center. Add the endive salad and place the crispy bacon on top. Now mix everything together—in other words, “mash it.” Your “mashed it up” is ready. Enjoy!