Endives "bonne femme"
A one-pot endive dish with potatoes, onion and bacon.
[Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).
[Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).
58,8514/5 for 25 ratings
Last modified on: May 12th 2013
For 4 people, you will need:
- 1
300 g onion - 2
500 g potatoes - 3
4 tablespoons olive oil - 4
200 g small pieces of smoked bacon - 5
700 g endives (head of chicory) - 6
½ lemon - 7
salt - 8
pepper - Total weight: 1,825 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 38 min. | 45 min. | 1 hour 23 min. |
Keeping:
Several days in the fridge, covered with plastic filmAt what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 2 - 10 min.
Peel 500 g potatoes and slice, then rinse and dry.
Stage 3 - 3 min.
Pour 4 tablespoons olive oil into a large saucepan or casserole on medium heat.
When hot, add 200 g small pieces of smoked bacon and cook for 2 or 3 minutes while stirring.
When hot, add 200 g small pieces of smoked bacon and cook for 2 or 3 minutes while stirring.
Stage 4 - 2 min.
Add the chopped onion, salt and pepper and stir well. Cook for 1 or 2 minutes without colouring.
Stage 5 - 30 min.
Add the sliced potatoes, salt and pepper again and stir well.
Cover and leave to cook for about 30 minutes.
Cover and leave to cook for about 30 minutes.
Stage 6 - 10 min.
Meanwhile, prepare 700 g endives (head of chicory) but do not blanch, then cut into pieces.
Stage 7 - 10 min.
Add the endives to the pan, add the juice of ½ lemon and stir well.
Cover and cook on low heat for 10 minutes.
Cover and cook on low heat for 10 minutes.
Stage 8 - 5 min.
Remove the lid and check if the potatoes are cooked. They should be soft. If not, leave to finish cooking without the lid.
Stage 9 - 3 min.
Serve piping hot, either on individual plates or straight from the pan in the middle of the table.
Remarks
As with any cunningly modest recipe like this one, the proportions are very approximate, so you can adapt it to suit yourself.
I love to eat this with a drizzle of vinegar over it, but that's a matter of personal taste.
I love to eat this with a drizzle of vinegar over it, but that's a matter of personal taste.
Nutritional information
How much will it cost?
- For 4 people : 3.59 €
- Per person : 0.90 €
Source
Home made.More recipes?
This recipe uses (among others) | Endives (head of chicory): You can check-out other recipes which use it, like for example: Gratin du Nord, Endive and beer soup, Endive and walnut salad, Individual creamy endive gratins, Thin endive tart, ... All |
| Potatoes: You can get more informations, or check-out other recipes which use it, for example: Big knife-cut chips (French fries) , Mushroom velouté, Endive and beer soup, Late Winter Soup with Fresh Spinach, Smoky potato and potimarron gratin, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Rillettes stuffed mushrooms, Ratatouille, Fillet of pollack cooked in two stages, Potimarron and leek soup, ... All |
| Small pieces of smoked bacon: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Comtoise endive salad, Eggs meurette, Montbenoit's canapés, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.