Green Endive Mash-up

Not to confuse with chicory, green endive looks more like a lettuce and has a less bitter taste. Traditionally in The Netherlands it's mashed with potatoes, and even though potatoes are in paleo's grey zone, I used my potato alternative again: celeriac.
Since I also had some Jerusalem artichokes in the house, I added them in the mix as well.

1 bunch of endive
1 medium celeriac
5 Jerusalem artichokes
packet of lardons
ghee
1 rookworst (or any type of sausage)

Peel the celeriac and cut it in medium cubes. Wash the Jerusalem artichoke well and cut it up a bit.
Bring a layer of water to a boil, add some salt and pepper en cook the celeriac and artichokes for about 20 mins until tender.
Meanwhile, wash the endives and slice it. Pour out the water in the pan and mash up the celeriac and artichokes and add a bit of ghee to make it smooth.
Last, add in the endive and mix it up well. Let it all get warm for another 5 mins.


Serve with sausage and sprinkle some cooked lardons on top (optional)