Belgian chicory au gratin
Instructions
Heat the oven to 170 degrees (5 thermostat).
Cut the chicory and eliminatene the bitter part and outer leaves.
Dry.
Melt the butter and pour into a baking dish.
Place the chicory in a bowl next to each other, add salt, pepatele and drizzle of lemon juice.
Cover with aluminum foil and cook for 45 minutes in the oven until they seem transparent.
Meanwhile, prepare the sauce: melt the butter in a thick-bottomed pot and throw yourself through switch the flour.
Simmer for two or three minutes on moderate heat stirring with a wooden spoon.
Wet gradually with the milk, beating with a whisk and bring to the boil.
Let simmer for seven to 10 minutes, stirring regularly, until the sauce thickens.
Ritraetela from heat and add the yolk and half the parmesan and gruyere.
Add a little salt, pepper and nutmeg.
Keep warm.
When the chicory are cooked, drain and put back in oven dish.
Cover with sauce and sprinkle of gruyere and Parmesan.
Bake under the grill and let it cook five minutes.
Garnish with the parsley.
Serve immediately in the baking dish.
You can also bake the Belgian chicory in a casserole, from twenty-five to thirty minutes, very moderate and focus to pot.
Then put it in a dish for gratinarla under the grill.
Ingredients and dosing for 4 persons
- 750 g of belgian chicory salad
- 2 tablespoons of lemon juice
- 25 g of butter
- Salt
- Pepper
- For the sauce:
- 40 cl of milk
- 25 g of flour
- 1 egg yolk
- 2 tablespoons of grated gruyere cheese
- 2 tablespoons of grated parmesan cheese
- Grated nutmeg
- 25 g of butter
- Salt
- Pepper
- For decoration:
- 1 sprig of parsley