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Stuffed chicory boats
35 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 331
  • Fat about 13g
  • Carbohydrates about 37g
  • Protein about 14g
This is needed
This is needed for 4 people
  • a little butter
  • 2 white chicory
  • 3 spring onion
  • 2 carrots
  • 1 tbsp olive oil
  • 3.5 dl water
  • 1 tsp mild curry powder
  • 1.25 tsp salt
  • 150 g couscous
  • 80 g grated Parmesan
  • 2 tbsp breadcrumbs
  • 20 g butter
To serve
  • 0.5 bunch chives
  • Apron, Bowl, Brush , Fork, Gratin dish, Measuring cup, Oven mitts, Pan, Paring knife, Rösti grater, Scissors, Spatula, Tablespoon, Teaspoon, Timer, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Gratin dish (approx. 2 l) greased with butter. Remove the chicory leaves, place approx. 12 large leaves side by side in the gratin dish. Cut the remainder of the chicory into thin strips and set aside.
Cut the spring onions into thin rings. Roughly grate the carrot. Heat the oil in a pan. Add the onions and sauté for approx. 5 mins. Add the carrot and reserved chicory strips, cook briefly. Pour in the water, bring to the boil. Place the couscous, curry and salt in a bowl, mix together. Pour the carrot water over the top, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork.
Stuff the chicory leaves with the couscous, mix the cheese and breadcrumbs, sprinkle on top. Place the knobs of butter on top of the chicory. Cover the dish with foil.
To bake
Approx. 15 mins. in the upper half of an oven preheated to 200°C. Remove the foil and cook for a further 10 mins.
To serve
Finely chop the chives using scissors, sprinkle on top of the boats.

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