Summary

Ingredients

• 350 g chicory
• 100 ml vegetable stock, instant
• 4 tablespoon breadcrumbs
• 2 tablespoon parmesan, grated
• 40 g butter

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Instructions

1. Clean and wash the chicory, cut in half lengthways, cook in the boiling broth for 10 minutes and drain. Mix the breadcrumbs with the parmesan, brown in the hot butter while stirring and distribute on the chicory halves.