Brussels Chicory Gratin

Shorten the root ends of the chicory sprouts, remove the wilted bracts, cut each sprout in half lengthwise, cutting out the core at the root end of the sprouts in a wedge shape – it contains bitter substances. Season the halves with salt and pepper, wrap each with a slice of ham from which the fat has been removed, and place in a shallow greased gratin dish. Whisk the double cream with the chicken stock and drizzle over the chicory. Fry the breadcrumbs in rendered butter until golden, let them cool on a plate and then mix them well with chopped parsley and grated cheese. Spread the mixture evenly over the chicory sprouts, top with flakes of chilled butter and bake in the oven at 180 °C for 20 min.

For success: Cheese for gratinating should always be freshly grated. The one from the bag makes too hard surfaces and does not taste half as good.

Tip: It’s best to use your favorite ham – then your dish will taste twice as good!

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