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Chicory gratin
15 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 334
  • Fat about 30g
  • Carbohydrates about 6g
  • Protein about 5g
This is needed
This is needed for 4 people
  • salted water, boiling
  • 8 chicory (approx. 1 kg)
  • 2 tbsp lemon juice
  • 50 g dried tomatoes in oil
  • 1 garlic clove
  • 2.5 dl full cream
  • 0.5 bunch chervil
  • 2 tbsp grated Sbrinz
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Halve the chicory lengthways.
Simmer gently in salted water with lemon juice for approx. 5 mins. until soft, remove and drain.
Drain the tomatoes, peel and halve the garlic, add to the cream and bring to the boil in the same pan. Purée until smooth in a measuring jug. Finely chop the chervil, add it and the cheese to the mixture, season.
Arrange the chicory close together in a wide, greased ovenproof dish (approx. 2 litres), pour the sauce over the top.
Gratinate for approx. 15 mins. in the middle of an oven preheated to 220°C.