Chicory gratin


Total time: 30m
Preparation Time: 15m

Servings
For 4 people


Nutritional Information

Contains 334 Kcal, 5g Protein, 6g Carbohydrates, 30g Fat


Ingredients

  • Chicory
  • 8 chicory (approx. 1 kg)
  • salted water, boiling
  • 2 tbsp lemon juice
  • 50 g dried tomatoes in oil
  • 1 garlic clove
  • 2.5 dl full cream
  • 0.5 bunch chervil
  • 2 tbsp grated Sbrinz
  • salt and pepper to taste

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Instructions

  • Chicory

    Halve the chicory lengthways.
  • Simmer gently in salted water with lemon juice for approx. 5 mins. until soft, remove and drain.
  • Drain the tomatoes, peel and halve the garlic, add to the cream and bring to the boil in the same pan. Purée until smooth in a measuring jug. Finely chop the chervil, add it and the cheese to the mixture, season.
  • Arrange the chicory close together in a wide, greased ovenproof dish (approx. 2 litres), pour the sauce over the top.
  • Gratinate

    Gratinate for approx. 15 mins. in the middle of an oven preheated to 220°C.
  • Tip:

    Use green or black olives instead of dried tomatoes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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