Chicoree
Chicorre. If you ever have visited Belgium, you probably know this dish. You find it in almost any restaurant.
For 4 people:
- 4 heads of chicoree
- 4 slices of cooked ham
- 300 gr. (11 oz.) grated emmenthal cheese
- four table spoons of butter
- two table spoon of flour
- salt and pepper
- nutmeg
1. Rinse the chicoree, cut a slice from the bottom and cut in half (you can remove the inner part, if you don’t like its bitterness).
2. Boil the veggies in boiling salted water until done.
3. Scoop the chicoree out of the pot and drain. Keep the fluid for making the sauce.
4. Butter a oven proof shallow dish.
5. Roll each head in a slice of ham and place these in the dish.
6. Make a cheese sauce:
- melt the butter in a sauce pan and add the flour. Mix well over low heat. When it starts to bubble white, add slowly the remaining fluid while mixing. It should become thick. You should end up with around 1.5 or more cups of sauce. I like more sauce since I make mashed potatoes with it, its great to pour some of the sauce over the potatoes.
- add salt and pepper and nutmeg. Take the pan from the heat and add 100 gr (4 oz.) of cheese. Mix well with a wooden spoon. If it doesn’t melt completely, put the pan back on the heat until all the cheese has melted. Taste, add more salt, pepper or nutmeg if you like.
7. Pour the sauce of the chicoree wraps. Then sprinkle the remaining 200 gr (7 oz.) of cheese over it.
8. Heat up in an preheated oven at 160C (320F) for 10 minutes.
9. Then turn on the broiler, and let it “grill” until the top turns golden.
I always serve this with mashed potatoes. I put the mashed potatoes in a deep ovenproof dish and sprinkle with bread crumbs. Then I put pieces of butter evenly on the bread crumb and broil.
It’s easy to prepare, and very healthy!
Eet smakelijk!
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