Chicory Gratin
This gratin requires only a handful of ingredients but delivers big flavours. The chicory is cut in half, covered with a simple bechamel sauce and parmesan, then baked until piping hot and golden.
Substitute:
- No chicory? Try with endives instead.
- Vegan? Use vegan butter, milk and parmesan.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
3 Chicory
2 tbsp Unsalted butter
3 tbsp Plain flour
120 ml Milk of choice
1 tbsp Dijon mustard
5 tbsp Parmesan (grated)
Salt & pepper
Recipe:
- Preheat the oven to 190 C/170 fan/6 gas mark. Cut the chicory in half lengthwise, then place in a small ovenproof dish.
- Heat the butter in a small pan over a medium heat. Once melted, add the flour and cook for 1 minute, until a paste has formed.
- Pour in the milk and stir well until there are no lumps. Turn off the heat, then add the mustard and a big pinch of both salt and pepper. Pour over the chicory, then sprinkle with grated parmesan and bake for 30 mins or until golden brown.
How to store
Store in the fridge for up to 3 days, or in the freezer for up to 1 month.
