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🍽️ Flemish Chicory

472 kcal · 30 min · 4 servings

Ingredients

• 6 chicory
• salt
• 2 tbsp butter
• 2 tbsp flour
• 0.5 l milk
• 2 tbsp sour cream
• 200 g freshly grated Gouda
• 12 slices cooked ham
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Remove the outer leaves of the chicory and halve the heads lengthwise.
2. 2. Cut out the hard, bitter core in the center in a conical shape.
3. 3. Fill a large pot with water, add salt, and bring it to a boil.
4. 4. Add the chicory halves to the boiling water and cook them for 3 minutes.
5. 5. Remove the chicory from the pot using a slotted spoon.
6. 6. Rinse the chicory immediately under cold water to stop the cooking process.
7. 7. Let the chicory drain well.
8. 8. Melt the butter in a small saucepan over medium heat.
9. 9. Sprinkle the flour over the melted butter.
10. 10. Sauté the butter-flour mixture briefly without letting it turn brown.
11. 11. Deglaze the mixture with the milk.
12. 12. Stir the sauce vigorously with a whisk until no lumps remain.
13. 13. Season the sauce with salt, pepper, and grated nutmeg.
14. 14. Let the sauce simmer gently for about 5 minutes until it thickens.
15. 15. Remove the pot from the heat.
16. 16. Stir the sour cream into the sauce.
17. 17. Add half of the grated cheese amount to the sauce and mix well.
18. 18. Wrap one slice of ham around half of a chicory head.
19. 19. Preheat the oven to 200 degrees Celsius with top and bottom heat.
20. 20. Grease a shallow baking dish with some butter.
21. 21. Pour the prepared cheese béchamel sauce into the baking dish.
22. 22. Place the ham-wrapped chicory halves into the sauce.
23. 23. Sprinkle the remaining grated cheese over the chicory.
24. 24. Place the baking dish in the preheated oven.
25. 25. Gratin the chicory for about 15 minutes until the cheese is golden brown.
26. 26. Remove the baking dish from the oven.
27. 27. Garnish the dish to your liking and serve.

Nutrition per serving

• kcal: 472
• Protein: 32 g · Fett/Fat: 31 g · Carbs: 17 g