in Germany

Endive – Winterswick style

updated

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Ingredients for 4 servings:

  • 1 head of frisée lettuce, large head
  • 800 g potatoes (Rosalie)
  • 1 vegetable onion(s), finely diced
  • 200g bacon
  • 200 ml cream
  • some sea salt
  • some nutmeg
  • some pepper, black
  • salt water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

original Lower Rhine

Fry the bacon in a non-stick pan and sauté the finely diced onion, then let it stand while warm. Cut the lettuce into relatively fine strips, wash, and drain. Blanch briefly in hot, salted water. Peel the potatoes and place them in cold water on the stove. As soon as the water starts to boil, add salt as needed. Press the cooked potatoes through a potato ricer and fold in the cream to create a nice mashed potato. Season to taste with salt, pepper, and nutmeg. Fold the lettuce strips, bacon, and onion into the mashed potato.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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