Chicory Brussels style

Name: Chicory Brussels style
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Chicory flasks (as small as possible); 6 TABLESPOONS Lemon juice; 2 small red cheeks, sour apples; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 250 g Whipped cream; 100 g Emmental cheese; 50 g Butter; 7-10 Tbsp per; 2 stem(s) Parsley and marjoram; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Chicory flasks (as small as possible)
6 TABLESPOONS Lemon juice
2 small red cheeks, sour apples
7-10 Tbsp Salt
7-10 Tbsp Sugar
250 g Whipped cream
100 g Emmental cheese
50 g Butter
7-10 Tbsp per
2 stem(s) Parsley and marjoram
7-10 Tbsp Grease

Directions

1
Wash the chicory, remove the outer leaves, halve the cob. Cut out the stalk in a wedge shape. Sprinkle chicory with half of the lemon juice and place in a greased, flat casserole dish.
2
Wash apples thoroughly, quarter them and remove the core. Cut apple quarters into thin slices. Also sprinkle with lemon juice. Spread the apples over the chicory. Season with salt and sugar, pour on cream.
3
Grate the cheese and spread over it, place butter as flakes on top. Cook the casserole in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes. Sprinkle with chopped parsley and marjoram before serving.