Chicory gratin
Ingredients
for 4 person
| 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 |
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.
Show complete recipe