Brussels-style Chicory

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 chicory
  • 2 tablespoon lemon juice
  • liter ⅛ cream or milk
  • 4 slices cooked ham
  • 2 tablespoon flour
  • nutmeg
  • salt
  • Pepper White
  • Parmesan
  • oil
  • 1 tablespoon chicken stock, instant
  • Breadcrumbs
Brussels-style Chicory
Brussels-style Chicory
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Instructions

  1. Cut out the end of the chirocee in a wedge shape. Boil the perennials in salted water for 10 minutes.
  2. In the meantime, put the oil in a saucepan and stir in the flour with a whisk. Add the cream and stir well.
  3. Season with nutmeg, salt, pepper and chicken stock. Let the sauce simmer for about 5 minutes.
  4. Wrap the ham around the chicory bushes and place them in a greased baking pan. Pour the sauce over and sprinkle with parmesan and breadcrumbs.
  5. Bake at 180 ° C until golden brown.
  6. This goes well with rice, lettuce, potatoes.

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