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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!).
128 K 4.0/5 (33 reviews)
1 hour 25 min.
Easy
3.60 €
4 people
8 IngredientsLast modified on: May 12th 2013
300 g 
500 g 
4 tablespoons 
200 g 
700 g endives (head of chicory)
½ 
Times for this recipe
Preparation: 40 min.
Cooking: 45 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
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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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 160 RDI=20 % | 180 RDI=30 % | 2,410 RDI=120 % | 10,070 RDI: 120 % |
| Per 100 g | 2 RDI=1 % | 8 RDI=1 % | 9 RDI=1 % | 130 RDI=7 % | 550 RDI: 7 % |
| Per person | 9 RDI=4 % | 40 RDI=4 % | 50 RDI=7 % | 600 RDI=30 % | 2,520 RDI: 30 % |
How much will it cost?
- For 4 people : 3.60 €
- Per person : 0.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Endives (head of chicory)
Like these other recipes: Endive and walnut salad, Comtoise endive salad, How to prepare endives , Ham and endives au gratin, Endive and cheese salad with croutons, ... See them all 15
Potatoes
Like these other recipes: Boiling potatoes in their skins, Home-made potato crisps , Chicken breasts with tarragon, Normandy seafood stew, Crème de foie gras, ... See them all 84
Onion
Like these other recipes: Polpete, Spinach and chick peas "à la milanaise", Paté en croute (terrine in a pie crust), Carbonnade, Pea risotto "Mantecare", ... See them all 149
Small pieces of smoked bacon
Like these other recipes: Stuffed baguette , Comtoise endive salad, Veal Marengo, Rabbit civet "à la normande", Spinach à la Lorraine, ... See them all 10
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