Chicory mango casserole with cheese cream
easy
25 mins
25 mins
Ingredients
- 4 pistons Chicory
- 7-10 Tbsp (à ca. 150 g)
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 1 (approx. 350 g) Mango
- 150 g light cream cheese preparation with fine herbs from Provence
- 150 ml low-fat milk
- 2 Eggs
- 1/2 potty fresh rosemary
- 7-10 Tbsp Pepper
- 250 g smoked turkey breast cold cuts
- 7-10 Tbsp Lemon slice for
- 7-10 Tbsp Garnish
Directions
- 1
Clean and wash the chicory and cut out the core in a wedge shape. Cut 3 flasks in half lengthwise. Boil up about 1 litre of salted water, add lemon juice and cook the halved chicory for about 5 minutes.
- 2
Cut the remaining chicory into strips and blanch briefly in boiling salted water. Peel the mango and cut the flesh into slices from the stone. Stir cream cheese, milk and eggs until smooth. Wash and pluck the rosemary and, except for something to garnish, chop it and stir into the cream.
- 3
Season to taste. Drain the chicory. Put half of the mango wedges and the cheese cream into an ovenproof casserole dish (approx. 25 cm long). Place the rest of the mango and the slices of turkey breast on top and fill the remaining cheese cream in patches in between.
- 4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 10 minutes. Serve garnished with remaining rosemary and lemon.
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