Chicory gratin

Chicory gratin

Total: 30 Min. | Active: 15 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 334 kcal
, Fat: 30 g
, Carbohydrate: 6 g
, Protein: 5 g

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Chicory

8 chicory (approx. 1 kg)
salted water, boiling
2tbsp lemon juice
50g dried tomatoes in oil
1 garlic clove
2 ½dl full cream
½bunch chervil
2tbsp grated Sbrinz
salt and pepper to taste
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How it's done

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.

Good to know
Tip: Use green or black olives instead of dried tomatoes.
Serve with: Potatoes.

How-tos

Skinning tomatoes

Skinning tomatoes

Peeling garlic

Peeling garlic

Cutting and chopping herbs

Cutting and chopping herbs

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