Chicory gratin
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- 4 heads chicory, halved
- butter
- 1 tsp golden caster sugar
- 1 tbsp cider vinegar
- 150ml double cream
- 4 tbsp breadcrumbs
- grated to make 2 tbsp parmesan cheese
Method
- STEP 1
Fry the chicory cut-side down in a large pan with a little butter until they start to brown. Sprinkle in the sugar, shake the pan and keep cooking as the sugar and butter start to caramelize the chicory. Add the cider vinegar and turn the chicory over. Cook for 3 or 4 minutes then add a splash of water, put a lid on and cook gently for 10 minutes, or until the chicory is tender. Spoon into a gratin dish or leave in the pan. Drizzle over the cream, sprinkle with crumbs and parmesan and brown under a hot grill until the top is bubbling and golden. Rest for 5 minutes
