Chicory au Gratin
180 g chicory
1 serving Creamy Sauce (see 16 October)
15g grated Parmesan cheese
Halve the chicory lengthwise and steam for about 5 minutes or until just tender. Arrange in a baking dish and pour over the creamy sauce.
Scatter the Parmesan across the top. Bake covered at Gas 6 until hot and bubbling, about 20 minutes. Remove the cover and bake a further 10 minutes, until lightly browned.
Served with
160g runner beans, steamed
110g asparagus, steamed
Nutrition Summary for full meal
Calories (kcal) 353.9
Protein (g) 18.8
Carbohydrate (g) 37.2
Fat (g) 14.4
Fibre (g) 7.3
I love chicory, raw or cooked, and for some reason I had the Dutch name witloof stuck in my head, so decided to cook some to get it out!
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