Chicory with crust
6 servings
50 minutes
Chicory with a crust is an exquisite dish of author’s cuisine that transforms this humble vegetable into a true gastronomic masterpiece. Through double boiling, chicory loses its bitterness, gaining softness and tenderness. It is then baked under a crispy crust of Gruyère cheese and butter, creating a contrast of textures – juicy center and appetizing golden surface. Gruyère adds nutty and creamy notes to the dish, making it particularly aromatic. This recipe is perfect for a light dinner or an elegant side dish to meat dishes. Chicory with a crust is an excellent solution for those seeking harmony between the simplicity of ingredients and the richness of flavor while enjoying refined European style in home cooking.
1
Remove the chicory legs, wash it, and place it in a pot, covering it with water and a pinch of salt. Bring to a boil. At the same time, boil the same amount of salted water in another pot. When the chicory boils, transfer it to the neighboring pot with a slotted spoon. Bring the water to a boil again and cook for 20 minutes. Then drain the water and transfer the vegetables to a baking dish.
- Chicory root: 12 pieces
- Salt: to taste
2
Place pieces of butter on top, sprinkle with grated cheese, and bake in a preheated oven at 180 degrees for 10-15 minutes until the cheese melts and turns golden brown. Serve immediately in the same dish.
- Butter: 100 g
- Gruyere cheese: 65 g
