Chicory in a ham coat

Name: Chicory in a ham coat
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions (80 g each); 3 TABLESPOONS Olive oil; 2 Garlic cloves; 4 TABLESPOONS Tomato paste; 1/2 425 ml can of chunky tomatoes; 1 kg Potatoes; 4 pistons Chicory; 3 TABLESPOONS apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Stalk Thyme; 4 (40 g each) large slices of cooked ham; 7-10 Tbsp Sugar; 100 g medieval Gouda cheese; 1/4 l Milk; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg; 5 Stem(s) flat leaf parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions (80 g each)
3 TABLESPOONS Olive oil
2 Garlic cloves
4 TABLESPOONS Tomato paste
1/2 425 ml can of chunky tomatoes
1 kg Potatoes
4 pistons Chicory
3 TABLESPOONS apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Stalk Thyme
4 (40 g each) large slices of cooked ham
7-10 Tbsp Sugar
100 g medieval Gouda cheese
1/4 l Milk
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg
5 Stem(s) flat leaf parsley

Directions

1
Onions peel, in rough cubes cut. Heat 1 tablespoon of oil in a saucepan, sauté the diced onions until transparent. Peel garlic, cut into slices and add to the onions. Add tomato paste and fry lightly for 3-4 minutes.
2
Deglaze with tomatoes and boil down for about 10 minutes until creamy. Fill up with 100 ml water, cover and simmer over low heat. Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes.
3
In the meantime clean, wash and halve the chicory. Cut out the hard stalk so that the leaves still stick together. Soak the chicory in lukewarm, slightly salted water for about 10 minutes. Drain the chicory.
4
Heat 2 tablespoons of oil in a frying pan, fry the chicory on the cut side. Wash the thyme and dab dry. Turn the chicory and deglaze with apple juice. Season with salt and pepper. Add the thyme and simmer for about 2 minutes at low heat.
5
Remove the chicory and let it drain. Cut the ham into approx. 5 cm wide strips. Wrap the chicory in it and layer it in an ovenproof dish. Finely puree the tomato sauce with the chopping stick, season to taste with salt, pepper and sugar and pour over the chicory.
6
Grate the gouda and sprinkle over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes until golden brown. Drain potato water. Add milk and butter to the potatoes and mash to puree.
7
Season with salt and nutmeg. Wash the parsley and dab dry. Put 1-2 stems aside for garnishing. Pluck the remaining parsley leaves from the stems and chop finely. Fill the puree into a bowl and sprinkle chopped parsley over it.
8
Garnish gratinated chicory with remaining parsley and serve with the puree.