Chicory with ham and cheese in tomato sauce
easy
60 mins
60 mins
Ingredients
- 1 medium onion
- 3 TABLESPOONS Olive oil
- 1 can(s) (850 ml) Tomatoes
- 200 ml Vegetable broth (instant)
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 small cobs chicory (1-1,2 kg)
- 8 discs (approx. 240 g) young Gouda cheese
- 8 (approx. 280 g) large, thin slices of cooked ham
- 40 g Butter or margarine
- 1 kg mainly waxy potatoes
- 1/4 l Milk
- 7-10 Tbsp grated nutmeg
- 8 small wooden skewers / toothpicks made of wood
Directions
- 1
Peel and chop the onion. Heat the oil in a pot. Fry the onion in it. Add tomatoes, chop coarsely. Add stock and tomato paste and season with salt and pepper.
- 2
Bring to the boil and simmer in an open pot for 10-15 minutes. In the meantime clean and wash the chicory and cut the stalk into wedges. Wrap each chicory in a slice of cheese and ham and pin it with a wooden skewer. Heat 20 g fat in a pan. Sauté the chicory well all around, place in an ovenproof dish and pour the tomato sauce over it. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. In the meantime, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Warm up the milk. Drain potatoes, add 20 g fat and milk and mash coarsely.
- 3
Sauté the chicory well all around, place in an ovenproof dish and pour the tomato sauce over it. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. In the meantime, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Warm up the milk. Drain potatoes, add 20 g fat and milk and mash coarsely. Season the puree with salt and nutmeg and serve with the braised chicory
Nutrition Facts
710 kcal
46 g
39 g
49 g
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