Chicory with Mornay Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 m. Chicory
- 30 g butter
- 30 grams flour
- 0.25 liter ¼ milk
- 200 g cream, sweet
- 100 g cheese, Emmentaler and Parmesan mixed, finely rated
- 2 egg yolks
- 2 egg whites, beaten until stiff
- Salt and pepper, white
- Macis, (mace)
Print Recipe
Pin Recipe Instructions
- Clean the chicory, cut out the stalk in a wedge shape, cook for about 12 minutes (depending on the thickness) in salted water with a splash of lemon juice.
- Sweat the flour lightly in the butter, pour on the milk, stir diligently so that no lumps form, and cook for about 5 minutes. Simmer.
- Now add the cream and cheese. Season to taste and let the cheese melt in the sauce. Take the pan off the fire and fold in the egg yolks and egg whites, do not let boil any more.
- Place the chicory in a baking dish and pour the sauce over it.
- Bake at 200 degrees, top and bottom heat until golden brown, about 20 minutes.
- Sufficient as a main course for 2 people. or as a side dish for 4 people.
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