Chicory with Bechamel Sauce
6 servings
60 minutes
Chicory with béchamel sauce is a refined combination of tenderness and spiciness. Inspired by French cuisine, this dish transforms humble chicory into a true culinary masterpiece. The slight bitterness of chicory is softened by the velvety béchamel, while baking with Gruyère gives the dish an appetizing golden crust and rich creamy flavor. This recipe is perfect for a cozy dinner or as an exquisite appetizer that can be served in an elegant form. It pairs especially well with white wines or fresh green salads, creating a harmony of flavors. Enjoy this sophisticated and surprisingly easy-to-make dish!
1
Remove the chicory legs and boil it in salted water. At the same time, boil the same amount of salted water in another pot. When the chicory boils, transfer it to the adjacent pot. Bring the water to a boil again and cook for about 20 minutes. Transfer the vegetables to a baking dish.
- Chicory root: 12 pieces
- Salt: to taste
2
Melt butter with sunflower oil in a saucepan, add flour and cook, stirring, for 2 minutes. Then slowly pour in the milk, add salt, and cook for another 10 minutes. Pour the sauce over the chicory.
- Butter: 25 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 500 ml
- Salt: to taste
3
Sprinkle with grated cheese and place in a preheated oven at 180 degrees. Bake for 10-15 minutes until the cheese melts and turns golden brown. Serve immediately in the same dish.
- Gruyere cheese: 100 g
