Chicory Gratin

This gratin requires only a handful of ingredients but delivers big flavours. The chicory is cut in half, covered with a simple bechamel sauce and parmesan, then baked until piping hot and golden.

Substitute:

  • No chicory? Try with endives instead. 
  • Vegan? Use vegan butter, milk and parmesan.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2

Ingredients:

3 Chicory

2 tbsp Unsalted butter

3 tbsp Plain flour

120 ml Milk of choice

1 tbsp Dijon mustard

5 tbsp Parmesan (grated)

Salt & pepper

Recipe:

  1. Preheat the oven to 190 C/170 fan/6 gas mark. Cut the chicory in half lengthwise, then place in a small ovenproof dish.
  2. Heat the butter in a small pan over a medium heat. Once melted, add the flour and cook for 1 minute, until a paste has formed.
  3. Pour in the milk and stir well until there are no lumps. Turn off the heat, then add the mustard and a big pinch of both salt and pepper. Pour over the chicory, then sprinkle with grated parmesan and bake for 30 mins or until golden brown.
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How to store

Store in the fridge for up to 3 days, or in the freezer for up to 1 month.

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