Chicory Gratin (BC)

I used to hate chicory growing up, which was very inconvenient as my mother loved it. But I found out that when cooked, the bitterness that I disliked would disappear. I still don’t eat chicory often, but I have found that it has a pleasant flavour when stir-fried or cooked. Or, as here, baked in an oven with cheese. Make sure to cut off the stem and the hard core though, this will stay bitter even when cooked.

Ingredients:

  • 2 small chicory
  • 2 tbs grated Gouda
  • Gorgonzola (optional)

Serves 1 as part of the Budget Challenge

Recipe:

Halve the chicory.
Cut off the stems and most of the hard core, to avoid the dish being bitter when finished.
Place the chicory cut side down in an oiled ovenproof dish.

Top with the cheeses.
Bake for 25 minutes on 180°C.
Serve with cooked pasta.

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