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


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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

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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 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.


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