Chicory turkey casserole

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the chicory. Cut out the stalk with a sharp knife in a wedge shape. Bring the stock, lemon juice and sugar to the boil, add the chicory and cook at low heat for about 5 minutes. Meanwhile peel and finely dice the onion. Grate cheese coarsely. Carefully lift the chicory out of the stock with a skimmer, drain well. Squeeze it gently with kitchen paper. Wrap a slice of turkey breast around each chicory flask and place in an ovenproof dish. Measure out about 450 ml of the cooking water. Melt the fat in a saucepan, add the onion, sauté a little, dust with flour, sweat on and gradually add the cooking water and cream, stirring continuously. Bring to the boil and stir in half the cheese. Season to taste with salt and pepper. Pour sauce over the chicory, sprinkle with remaining cheese and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes. In the meantime wash parsley, dab dry and chop finely. Remove the chicory casserole from the oven and serve sprinkled with parsley

2. 2

   Per portion (with 3 persons) approx. 2100 kJ/ 480 kcal. E 35 g/ F 32 g/ KH 17 g

3. 3

   . Per portion (with 4 persons) approx. 1510 kJ/ 360 kcal. E 26 g/ F 24 g/ KH 13 g

Nutrition Facts

KCAL
480 kcal

CARBS
17 g

FATS
32 g

PROTEINS
35 g