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Ingredients
- chicory 4 heads, halved
- butter
- golden caster sugar 1 tsp
- cider vinegar 1 tbsp
- double cream 150ml
- breadcrumbs 4 tbsp
- parmesan cheese grated to make 2 tbsp
Method
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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
Nutritional Information
- Kcals 311
- Fat 24.5g
- Carbs 16.3g
- Fibre 1.5g
- Protein 5.6g
- Salt 0.3g
