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Chicons au gratin (Chicory gratin): Difference between revisions
Chicons au gratin (Chicory gratin) (view source)
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Chicons au Gratin is perhaps the the most classic of [[Belgian]] recipes for home cooks and is usually consumed in winter. Recipes vary from one home to another, mainly in the making of the [[Sauce|sauce]], which is sometimes based on [[Milk|milk]], sometimes based on the [[Chicory|chicory]] cooking juices. In [[Flemish]] [[Belgium]], this is known as Gegratineerd [[Witloof]]. | Chicons au Gratin is perhaps the the most classic of [[Belgian]] recipes for home cooks and is usually consumed in winter. Recipes vary from one home to another, mainly in the making of the [[Sauce|sauce]], which is sometimes based on [[Milk|milk]], sometimes based on the [[Chicory|chicory]] cooking juices. In [[Flemish]] [[Belgium]], this is known as Gegratineerd [[Witloof]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||