🍽️ Oven-roasted Chicory and Leek

Name: Oven-roasted Chicory and Leek
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicory; 2 stalks leek; 1 splash dry white wine; 150 ml vegetable broth; 2 tbsp olive oil; salt; pepper; 3 sprigs thyme

90 kcal · 30 min · 4 servings

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Ingredients

4 chicory
2 stalks leek
1 splash dry white wine
150 ml vegetable broth
2 tbsp olive oil
salt
pepper
3 sprigs thyme

Instructions

1. Rinse the chicory and leek under running water. Discard any damaged or dirty leaves.
2. Slice the leek into thin rings.
3. Cut the chicory lengthwise into quarters.
4. Remove the hard bottom core from the chicory.
5. Preheat the oven to 180 degrees Celsius conventional heat. Use 160 degrees Celsius fan-forced or gas level 2 to 3.
6. Place the leek rings evenly in a baking dish.
7. Place the chicory quarters on top of the leek rings.
8. Pour the wine and broth over the vegetables.
9. Drizzle everything with a splash of olive oil.
10. Season the vegetables with salt and pepper.
11. Place the dish on the middle rack in the oven.
12. Bake the vegetables for about 35 minutes.
13. Rinse the thyme under running water.
14. Shake the thyme dry.
15. Pluck the small thyme leaves from the stems.
16. Take the dish out of the oven after 25 minutes of baking time.
17. Sprinkle the fresh thyme leaves over the vegetables.
18. Place the dish back in the oven for the remaining 10 minutes.

Nutrition per serving

kcal: 90
Protein: 3 g · Fett/Fat: 6 g · Carbs: 5 g