Stamppot Rauwe Andijvie (Endive Mash)

• 1- 3/4 pounds, 1/4 ounces, weight Potatoes Suitable For Mashing
• 1- 3/4 pounds, 1/4 ounces, weight Endive, Raw, Cut And Washed
• 1/2 pounds, 78 ounces, weight Bacon Bits
• 6 whole Tomatoes
• 5-13 ounces, weight Chopped Pickles (gherkins)
• 1/4 cups Salad Cream
• 1 dash Milk

1. Peel and boil the potatoes in a really big pan.
2. Meanwhile, fry the bacon bits until slightly crunchy and cut tomatoes.
3. When ready, drain and mash the potato with the salad cream and the milk until its a nice consistencynot too dry, but not gloopy.
4. Dont make the mash totally smooth, its nice when it has some texture.
5. With the pan on a very low fire, stir in handfuls of the endive.
6. Yes, it really will all fit in there, if you used a big enough pan!
7. You want the endive to warm up, but not get wiltedwe want some crunch in there.
8. When all the endive is in the mixture, add the chopped tomatoes and the bacon and the chopped pickles.
9. Briefly (!)
10. heat over medium fire while stirring to get it all nice and hot.
11. Add salt and pepper to taste and maybe some more salad cream to get the consistency you like.
12. Serve on a chilly winter day.

weight endive, bacon, tomatoes, pickles, salad cream, milk

Taken from tastykitchen.com/recipes/main-courses/stamppot-rauwe-andijvie-endive-mash/ (may not work)