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🍽️ Oven-baked Chicory with Creamy Hollandaise

678 kcal · 30 min · 4 servings

Ingredients

• 4 chicory
• 4 tbsp grated Parmesan
• salt
• pepper
• 4 slices cooked ham
• 50 ml dry white wine
• fat (for the dish)
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• salt
• white pepper (from the mill)

Instructions

1. 1. Melt the butter in a small pot.
2. 2. Skim the white foam off the surface of the melted butter.
3. 3. Put the egg yolk and wine into a heatproof metal bowl.
4. 4. Place the bowl over a pot with simmering water.
5. 5. Whisk the mixture until it is pale and frothy.
6. 6. Stir constantly to prevent the egg from curdling.
7. 7. Add the warm butter slowly.
8. 8. Start with a few drops, then continue with a thin stream.
9. 9. Stir until the sauce is creamy.
10. 10. Season the finished sauce with lemon juice, salt, and pepper.
11. 11. Wash the chicory thoroughly.
12. 12. Remove the outer leaves.
13. 13. Cut out the hard core at the bottom in a wedge shape.
14. 14. Bring a pot of salted water to a boil.
15. 15. Put the chicory stalks into the boiling water for 3 minutes.
16. 16. Remove the vegetable immediately.
17. 17. Rinse it under cold water to stop the cooking process.
18. 18. Let the vegetable drain well.
19. 19. Grease a baking dish with some butter.
20. 20. Wrap each chicory stalk with a strip of ham.
21. 21. Place the stalks side by side in the dish.
22. 22. Add one tablespoon of grated Parmesan to each.
23. 23. Pour the wine over the vegetable.
24. 24. Cover the dish with aluminum foil.
25. 25. Preheat the oven to 200 degrees.
26. 26. Bake the dish in the oven for 20 minutes.
27. 27. Serve the dish warm with the Hollandaise sauce and toast slices.

Nutrition per serving

• kcal: 678
• Protein: 12 g · Fett/Fat: 68 g · Carbs: 4 g