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Chicory gratin

  • 4 pcs chicory heads
  • 80 ml beschamel
  • 50 ml white wine
  • 4 pcs ham
  • 1 tbsp parmesan, grated
  • 3 tbsp fresh white bread crumbs
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp butter
  • 1 1/2 tbsp cream
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp cane sugar
  • 2 pinch freshly ground black pepper
  • 1 pinch salt

  1. Preheat oven to 200°C.
  2. Prepare the chicory by trimming the base and any damaged leaf.
  3. Boil some salted water and add the sugar and lemon juice.
  4. Pour in the chicory and simmer for 5 minutes or until they just become tender.
  5. Drain the chicory and slice the heads lengthwise.
  6. Melt the butter in a medium oven-proof pan over medium heat and cook the chicory until it becomes golden. Don’t let it turn brown too much as it is going to have a very bitter taste.
  7. Add the chopped ham and stir for 30 seconds then pour in the bechamel, wine, and cream.
  8. Reduce the heat and let simmer for 5 minutes to allow the sauce to reduce.
  9. Season with salt and pepper and sprinkle the cheese and breadcrumbs.
  10. Drizzle the top with olive oil and bake for 10 minutes until the top becomes golden.
  11. Serve immediately!


Good points

  • Low in cholesterol

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: French
General (in 1 portion)
Calories: 151.35 kcal
Carbohydrates: 5.99 g
Cholesterol: 26.06 mg
Sugar: 3.78 g
Protein: 1.77 g
Fat: 12.74 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com