Friday, 22 August 2008
Chicory au gratin
Braise three pieces of chicory in boiling water with a slice of lemon until soft. Drain. Make a white sauce with butter, flour, milk and a teaspoon of english mustard powder and some ground black pepper. Thicken over heat or in the microwave, then add grated cheese (I used a mixture of cheddar and edam) keeping some back. Cut chicory in half lengthways and place in a shallow fireproof pan. Pour cheese sauce over and sprinkly remaining grated cheese over the top with some home-dried breadcrumbs. Put under the grill until brown.
Enjoy with a glass of whatever. I had a chilled Belgian Hoegaarden. Mmmmmmm.