Chicory stoemp with crisp bacon

Name: Chicory stoemp with crisp bacon
Prep time: 20 min
Total time: 20 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 1 kg Potatoes; 6 heads Chicory; 200 g Bacon lardons; 60 g Butter; 120 ml Milk; 1 pinch Nutmeg; to taste Salt and black pepper

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The pleasant bitterness of chicory and the salty crunch of bacon are a classic Belgian combination that works beautifully in a creamy stoemp.

Serves: 4 people

Preparation time: 20 min

Ingredients

Potatoes – 1 kg
Chicory – 6 heads
Bacon lardons – 200 g
Butter – 60 g
Milk – 120 ml
Nutmeg – 1 pinch
Salt and black pepper – to taste

Method

1. Cook the potatoes until soft and braise the chicory slowly until its bitterness mellows and most of the moisture has evaporated. 2. Fry the bacon lardons in a dry pan until crisp and deeply flavoured. 3. Mash the potatoes with butter, milk and nutmeg, then fold in the braised chicory. 4. Scatter the bacon over the top at the last moment so every serving gets both creamy stoemp and crunchy bacon.