Dandelion stew

Ingredients for 4 servings:

• 1 kg potatoes, preferably floury
• 250 g dandelion leaves, prepared (alternatively endive)
• 180 g bacon, smoked, streaky, or more or less
• 1 tsp butter
• 2 onions
• 40 g flour
• ¾ liter broth, water or milk, potato water can be used with-
• ½ tbsp vinegar essence
• salt and pepper
• cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

This recipe is very popular in our (rural) area!!

Peel and boil the potatoes. Clean and wash the dandelion greens, chop them into small pieces, and drain well. For the sauce, dice any amount of bacon and fry it in a pan with butter over low heat. Once enough fat has rendered, add the finely chopped onions and sauté until light brown. Then stir in the flour and brown. Bring to a boil while stirring and add liquid, and let it simmer for about 10 minutes. Season the sauce with salt, pepper, and vinegar, and stir in a little sweet cream for a finishing touch. Once the potatoes are cooked, drain the potatoes, pour the bacon sauce over them, and mash the mixture (or mix it with a mixer). Finally, stir in the dandelion greens and heat briefly. Fried eggs are best served with this sauce.