Chicory & Parmesan Slow Baked Recipe
- 4 Chicory heads
- 2 tbsp rapeseed oil
Parmesan Cream Mixmix all these ingredients first
- 2 eggs
- 1 cup of cream
- 1/4 cup parmesan grated
- 1/4 cup cheddar grated
- 2 tbsp dijon mustard
- Slice each head in half from root to tip.
- Warm the rapeseed oil in a large frying pan over a moderate heat, then place the halved chicory and saute frying both sides let both chicory brown slightly turning them over and making sure that the chicory does not colour too quickly.
- Place in baking dish and cover with cream mix then put into an oven preheated 190 degrees and bake for around 30minutes, until the cheese has melted and is golden brown on top.
- Serve hot with salad
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