Chicory stew with farm cheese

Peel the potatoes, cut into pieces and boil in water with salt in 20 min. Until done. Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half lengthwise. Remove the hard core and cut the chicory lengthwise into thin strips.

Bake the bacon in a frying pan without oil or butter in 5 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper. Fry the chicory for 3 minutes in the remaining fat on high heat.

Drain the potatoes, but collect 1 cup of cooking liquid. Stamp with the puree tamper and some cooking water to a coarse puree. Put the chicory, cheese, crème fraiche, mustard and half of the cress through. Season with salt and pepper. Heat for 2 more minutes in the pan. Spread the bacon over it and sprinkle with the rest of the cress.