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🍽️ Baked Chicory with Crunchy Walnut and Cheese Crumbs

220 kcal · 30 min · 4 servings

Ingredients

• 1 kg chicory
• 0.5 lemon
• 300 ml classic vegetable broth
• 40 g butter
• salt
• pepper
• 2 tbsp cane sugar
• 50 g walnut kernels
• 50 g Grana Padano
• 4 sprigs parsley
• 5 tbsp breadcrumbs
• 2 tbsp olive oil

Instructions

1. 1. Remove the outer leaves from the chicory.
2. 2. Trim off the hard root ends thinly.
3. 3. Cut out the bitter cores in the center in a wedge shape.
4. 4. Halve the chicory heads lengthwise.
5. 5. Place the chicory halves into a pot.
6. 6. Squeeze half the lemon and add the juice.
7. 7. Add small pieces of butter to the pot.
8. 8. Add two tablespoons of lemon juice.
9. 9. Season with vegetable broth, salt, pepper, and a pinch of sugar.
10. 10. Cover the pot with a lid.
11. 11. Bring the contents to a boil over high heat.
12. 12. Reduce the heat to low.
13. 13. Simmer the chicory for 25 minutes.
14. 14. Roughly chop the walnuts in the meantime.
15. 15. Grate the Grana Padano cheese finely.
16. 16. Wash the parsley thoroughly.
17. 17. Shake the parsley dry.
18. 18. Pluck the parsley leaves from the stems.
19. 19. Finely chop the parsley leaves.
20. 20. Mix the walnuts, parsley, cheese, and breadcrumbs in a bowl.
21. 21. Season the mixture with salt and pepper.
22. 22. Stir the oil into the crumb mixture.
23. 23. Lift the cooked chicory halves out of the broth.
24. 24. Place the chicory halves on a plate for now.
25. 25. Pour half of the cooking broth into a baking dish.
26. 26. Ensure the dish is large enough for the chicory.
27. 27. Place the chicory halves in the dish with the cut side facing down.
28. 28. Distribute the walnut-cheese crumb mixture evenly on top.
29. 29. Preheat the oven grill.
30. 30. Place the dish on the lowest rack.
31. 31. Broil the chicory for 6 to 8 minutes until golden brown.
32. 32. Serve the gratinated chicory hot.

Nutrition per serving

• kcal: 220
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 14 g