| Type | Per person |
|---|---|
| Energy | 182 kcal |
| Fat | 4 gr |
| of which saturated | 2 gr |
| Carbohydrates | 12 gr |
| of which sugars | 9 gr |
| Fibres | 4 gr |
| Protein | 14 gr |
| Salt | 0.62 gr |
Chicory in the oven
Main course
2 persons
30 - 60 min
With seasonal products
180gr vegetables p.p.
Ingredients
2 persons
| 4 stalks of chicory |
| 2 slices of ham |
| 1 egg |
| 50g semi-skimmed Biogarde yoghurt |
| pepper |
| nutmeg |
| 500g potatoes |
| 1 whole-wheat rusk |
| 2 tablespoons grated 30+ mature cheese |
| 2 tablespoons shaved almonds |
| 100ml semi-skimmed milk |
Preparation
- Preheat the oven to 175° C.
- Wash the chicory stalks and cut them lengthwise.
- Cook the chicory for a few minutes.
- Place the bushes in an ovenproof dish.
- Cut the ham into strips and sprinkle the ham strips over the chicory.
- Beat the egg with the yoghurt and season with pepper. Pour this over the endives.
- Cook the chicory in the hot oven for about 20 minutes.
- Peel the potatoes and boil them in a little water for about 20 minutes.
- Crush the rusk and mix it with the grated cheese, sprinkle it over the chicory and distribute the shaved almonds on top.
- Let this turn light brown in the oven for a few minutes.
- Bring the milk to the boil.
- Make a mash of the cooked potatoes with hot milk, pepper and nutmeg and serve with the chicory.
Source: Nutrition Centre.
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Nutritional values
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