Chicory puree with breydel bacon, white tripe and baked apple in chestnut honey

for 2 to 3 people

Ingredients :

  • 2 white tripe
  • 2 apples (kanzi, jonagold or pink lady), peeled and cut into 1.5 cm cubes
  • Butter, preferably good butter
  • 1 tbsp chestnut honey
  • 600 g chicory, cut into small pieces
  • 200 gr breydel bacon, cut into strips
  • Toe look
  • 1 egg
  • Splash of milk
  • 1 tbsp Philadelphia with garlic and fine herbs
  • Pepper, salt, nutmeg
  • 400 gr bintjes potatoes, peeled and cut into pieces
  • Fresh parsley, chopped

Preparation :

Boil the potatoes until tender, along with the garlic clove.
Fry the bacon in a small spoonful of olive oil (fry them the way you like them, crispy, slightly browned…), remove from the pan and stew the chicory pieces in the same pan. Season with some pepper. Then add the 2 together. Keep warm.

Fry the white tripe over medium heat in a knob of butter, remove from the pan and keep warm. In the same pan, brown the apple cubes over medium to high heat for 5 minutes. Add the spoonful of honey, stir and let the honey caramelize for a minute, about a minute. Stir well so that the honey adheres well around the apples.

Drain the potatoes (the clove of garlic can stay with the potatoes), mash them roughly and add a dash of milk and the egg, along with the Philadelphia. Mix well. Add the chicory and bacon (liquid from chicory and bacon may be added) and season well to taste with pepper, salt and nutmeg, freshly chopped parsley.

Serve the puree with the white tripe and the honey apples.
Sprinkle with some extra parsley.

You can add some cinnamon (careful with this, a pinch is enough) to the honey apples and some soaked raisins and/or Cranberries to give it a wintery character.

Or use a little thyme with the honey.

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