Chicons au gratin (Chicory gratin): Difference between revisions

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|description=Chicons au Gratin is perhaps the the most classic of Belgian recipes for home cooks and is usually consumed in winter.
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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]].
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|DatePublished=29th December 2016
|DatePublished=29th December 2016
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|PrepTime =  15 minutes
|PrepTime =  15 minutes
|CookTime =  50 minutes
|CookTime =  50 minutes
|TotalCalories = TBA
|TotalCalories = 1329
|PortionCalories = TBA
|PortionCalories = 332
|Image = [[Image:Chicons au gratin Chicory gratin recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Chicons au gratin Chicory gratin recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle"> Hot lettuce, with sauce.</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
 
<span class="reviewDesc">...sort of.</span>
 
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
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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]].
{{RecipeIngredients
{{RecipeIngredients
 
|'''For the chicory'''
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====For the chicory:====
{{RecipeIngredientsNB
| [[Butter]]
| [[Butter]]
| [[Garlic]] to taste
| [[Garlic]] to taste
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| 4 slices of [[Ham|ham]]
| 4 slices of [[Ham|ham]]
| [[Breadcrumbs]]
| [[Breadcrumbs]]
}}
|'''For the Béchamel sauce'''
====For the Béchamel sauce:====
{{RecipeIngredientsNB
| 25g [[Butter|butter]]
| 25g [[Butter|butter]]
| 30g [[Flour|flour]]
| 30g [[Flour|flour]]
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[[Category:Vegetable recipes]]
[[Category:Vegetable recipes]]
[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]
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</code><!-- /footer hashtags -->

Latest revision as of 16:11, 8 December 2023

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, which is sometimes based on milk, sometimes based on the chicory cooking juices. In Flemish Belgium, this is known as Gegratineerd Witloof.

Chicons au gratin (Chicory gratin)
Electus
Servings:Serves 4
Calories per serving:332
Ready in:1 hour, 5 minutes
Prep. time:15 minutes
Cook time:50 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:29th December 2016

Best recipe review

Hot lettuce, with sauce.

4/5

...sort of.

NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Melt the butter in a large frying pan
  2. Sauté the garlic then add the chicory
  3. Stew for about 20 minutes
  4. Remove the chicory from the pan
  5. Wrap the ham around the chicory and place in a gratin dish
  6. Whilst the chicory is cooking, make the sauce
  7. Melt the butter in a saucepan
  8. Add the flour, mix vigorously and leave to cook for about 4 minutes.
  9. Add the milk a little at a time and stir until it boils so that it does not form lumps
  10. Add the cream, nutmeg, paprika, then season with salt and pepper.
  11. Pour the sauce over the chicory, and top with grated cheese, breadcrumbs and a knob of butter.
  12. Bake in the oven for 20 minutes at 220° C (425° F - gas 7), [fan oven 200° C]

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#chicory #butter #sauce #ham #grated #paprika #nutmeg #flour #cheese #garlic #breadcrumbs

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