Stew with watercress, iceberg lettuce, bacon and pine nuts

Name: stew with watercress, iceberg lettuce, bacon and pine nuts
Total time: 40 min
Yield: 4
Ingredients: 1500 gram crumbly potato peeled, into pieces; 200 gram breakfast bacon; 50 gram pine nuts; 2 clove garlic pressed; 2 tablespoon butter; 150 milliliters warm milk; 150 gram watercress finely chopped, picked; 1 small crop iceberg lettuce in thin strips

Try this delicious stew with watercress, iceberg lettuce, bacon and pine nuts

Ingredients

1500 gram crumbly potato peeled, into pieces
200 gram breakfast bacon
50 gram pine nuts
2 clove garlic pressed

2 tablespoon butter
150 milliliters warm milk
150 gram watercress finely chopped, picked
1 small crop iceberg lettuce in thin strips

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Boil the potatoes in a large pan in plenty of water with salt in about 20 minutes.
Meanwhile, bake the bacon cubes on a medium-high stew and cook the pine nuts and garlic for the last minute until lightly browned.
Drain the potatoes and let them dry. Put them back in the pan and crush them into an airy puree with the butter and milk.
Season with salt and pepper and stir in the watercress and iceberg slips.
Put the stew in a heated dish and spread the fried bacon and pine nuts over it.