vegetable - fennel, cheese
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Braised Chicory au Gratin
Another classic Belgian recipe, it is traditionally served with potatoes and a Sauvignon wine or Pilsner beer. The chicory can be cut in half lengthways for quicker cooking. Be sure to read how to prepare the chicory for cooking in the Food Focus.
preheat oven at 200° C.
Serves 4
8 heads chicory
butter (for braising)
100 g. butter (for the sauce)
pinch sugar
a little light broth, white wine or water
250 g. Gruyère cheese or similar
150 g. bread crumbs
salt, pepper
optional: diced red and green pepper (see variation below) - expecially colourful for vegetarian meals
Melt two tablespoon of butter in a pan (not iron). Add the prepared chicory to the butter, season with a little salt and pepper. Braise on all sides and allow to take on a little tan colour, adding a little broth, wine or water as necessary. Cover and allow to braise for 15 to 20 minutes over low heat (12 min. or so for halves). If necessary, add a little more water to prevent burning. When they are finished, you should have a few spoons of 'liquor' to baste them with.
If you prefer not to use wine in this dish, add a 1-2 t. of lemon juice to the braising liquid.
Carefully transfer to a baking dish large enough to snuggly hold the chicory. Mix together the bread crumbs and the cheese and distribute over the chicory. Place in a hot oven under the grill until the cheese is bubbly and turns tan.
Variation: of course you can make this dish using bechamel sauce. Just make enough to cover the chicory, then distribute the cheese and bread crumb mixture. Also delicious! Another variation is to sauté a tablespoon of small diced red and green pepper per two chicory. Add this as the chicory is braising.
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added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant