feed me classics
Recipe for the Most Delicious Classic Gratinated Chicory
Annie Deleersnyder, also known as Grandma Annie, has been cooking for more than forty years. First in her own café and now on television. Grandma Annie swears by ordinary food “without a lot of fuss”. In her new cookbook Keep It Simple!, Annie shares her 45 favorite recipes, including this classic: gratinated chicory.
door Lauretta Baarends
How to make gratinated chicory
- Remove the outer leaves and the ‘bottom’ of the chicory, and cut out the bitter core. Cook the chicory in salted water until tender but still firm. Drain or remove the chicory from the water and leave it to drain well. Reserve 250 ml of the cooking liquid.
- Melt the butter and add the flour. Stir until dry, then gradually add the cooking liquid while stirring, followed by the milk.
- Season with nutmeg, pepper and salt. Remove from the heat and stir in 200 grams of Gruyère.
- Preheat the oven to 190°C. Roll the chicory in the slices of ham and place them in an ovenproof dish. Pour the cheese sauce over them, sprinkle the remaining Gruyère on top and bake for 15 minutes, until a beautiful golden-brown crust has formed.
- Meanwhile, cook the pasta in salted water according to the instructions on the package. Serve with the gratinated chicory.
Title: Keep It Simple! Cooking with Annie
Author: Annie Deleersnyder
Price: €19,99
Publisher: Manteau
Read also:
