Chicory stew with goat cheese and bacon

Name: chicory stew with goat cheese and bacon
Total time: 35 min
Yield: 4
Ingredients: 750 gram crumbly potato; 4 stump chicory; 100 milliliters milk; nutmeg; 200 gram soft goat cheese; 200 gram lean smoked bacon

Ingredients

750 gram crumbly potato
4 stump chicory
100 milliliters milk

Nutmeg
200 gram soft goat cheese
200 gram lean smoked bacon

Directions

Boil the potatoes in water with salt in 20 minutes.
In the meantime, cut the inner core out of the chicory stalks and cut the praise into narrow strips.
Heat the milk. Drain the cooked potatoes and make with the milk, nutmeg, salt and pepper an airy puree.
Put the goat's cheese and chicory strips through and keep warm.
Meanwhile, bake the bacon cubes in a dry, hot frying pan. Divide the bacon before serving over the stew.