Chicory au Gratin with Spinach, Carrots and Tomato
1 pint vegetable stock
4 tablespoons/60ml single cream
1 tablespoon cornflour
1 heads (about 300g) chicory
35g Parmesan cheese, grated
small handful each fresh tarragon and parsley
Halve the chicory lengthwise and braise in the vegetable stock until tender, about 10-15 minutes. Drain well and arrange in an oven proof casserole dish.
Reduce the braising liquor down to a scant 1/2 pint. Mix the cornflour with a little water and add the the braising liquor. Simmer over low heat until thickened, about 5 minutes. Stir in the cream and herbs and pour over the braised chicory.
Top with the grated Parmesan and a grinding of fresh black pepper. Bake in a moderate oven until bubbling and lightly browned on top, about 20 minutes.
Nutrition Data
Calories (kcal) 359.5
Carbohydrate (g) 21.4
Protein (g) 16.1
Fat (g) 23.0
Fibre (g) 2.9
Served up with some spinach, steamed carrot batons and a tomato.
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