Chicory stew with bacon and pear

Peel the potatoes and cut into equal pieces. Boil them in water with salt in 20 minutes until done.

In the meantime, cut the bottom of the stalk chicory and halve in length. Remove the hard core. Cut the chicory into strips of 3 mm thick.

Peel the pears, cut them in half lengthwise, remove the cores and cut each half into 4 parts.

Heat the oil in a frying pan and fry the bacon on both sides until crispy. Take out of the pan.

Fry the pear on both sides until golden brown.

Heat the milk in a saucepan.

Drain the potatoes and puree them with a puree mash.

Mix the milk, cream cheese and chicory and put it back on the fire. Heat for 2 minutes while stirring over medium heat. Serve with the pear and bacon.

Bon appétit! .