A delicious variation on the endive stew. Just a little spicier.
I often make these with the leftover lettuce from the fish tacos.
Dish for 3 people.
Ingredients:
About 750 g potatoes (floury)
3 colors of lettuce (the one with root ball)
2 cloves of garlic, pressed
1 pack of bacon cubes
Pat of butter
125 ml crème fraîche
Parmesan cheese
Parsley
Salt and pepper to taste
Preparation:
Peel the potatoes and cook them as usual in salt water. They are done when you can easily pierce them with a knife.
Meanwhile:
Cut the lettuce into large pieces (as large as you like)
Fry the bacon cubes until crispy and brown.
Squeeze the garlic
Drain the potatoes when they are ready. Mash them together with the crème fraîche, butter, garlic and a little bit of parmesan cheese.
Season with pepper and, if necessary, salt (remember that the bacon cubes also add salt)
Stir the lettuce, diced bacon and parsley through the potatoes.
Serve with shredded Parmesan cheese as a garnish on the plate.
Enjoy your meal.
