Summary

Ingredients

• 2 chicory, (Witlofs)
• some oil, for frying
• some pepper, from the mill
• 0.5 ½ cup vegetable broth
• 3 small tomato (s), (cocktail tomatoes)
• 1 teaspoon butter
• 100 g Goronzola, or other blue cheese
• 1 sprig parsley
• 2 handfuls pine nuts
• 1 pinch (s) sugar

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Instructions

1. Toast the pine nuts a little in a coated pan (without oil).
2. Cut the Witlof into approx. 1.5 cm thick longitudinal slices. Cut the stalk lengthways (so that it doesn`t stay hard).
3. Heat the oil in a pan and fry the Witlof slices on both sides.
4. Mix the vegetable stock with the sugar (remove 2-3 tablespoon and set aside) and add, put the lid on the pan and cook the Witlof slices for about 4 minutes. (Cooking test: prick the stalk with a knife.)
5. Then remove the lid from the pan and let the liquid boil down as much as possible.
6. Spread the ovenproof pan (or casserole dish) with the butter. Place the Witlof slices next to each other. Pepper.
7. Melt the 2-3 tablespoons of the vegetable stock that you have set aside, together with half of the cheese, in the frying fat, stir and pour over the vegetable slices. Spread the rest of the cheese on top in flakes. Scatter pine nuts.
8. Bake in the oven or under the grill until cheese has melted. (I did it in the combi stove at 200 ° and grill setting 2 - about 5 minutes)
9. Halve the cocktail tomatoes and garnish the Witlof pan with them.
10. It also tastes good: baguette or bread roll - this is an excellent way to dip the sauce!