Chicory with meat sauce

Name: Chicory with meat sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Stalk (300 g) Leeks; 200 g Carrots; 1 Garlic clove; 3 TABLESPOONS Oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TEASPOONS dried marjoram; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) peeled tomatoes; 4 pistons (225 g each) Chicory; 150 ml Vegetable broth (instant); 75 g Fresh cream; 7-10 Tbsp Marjoram

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Stalk (300 g) Leeks
200 g Carrots
1 Garlic clove
3 TABLESPOONS Oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TEASPOONS dried marjoram
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) peeled tomatoes
4 pistons (225 g each) Chicory
150 ml Vegetable broth (instant)
75 g Fresh cream
7-10 Tbsp Marjoram

Directions

1
Clean the leek, wash it, quarter it lengthwise and cut it into pieces. Peel, wash and chop the carrots. Peel garlic and put it through a garlic press. Heat 1 tablespoon of oil and fry the minced meat until crumbly.
2
Add prepared vegetables and garlic and fry briefly. Season with salt, pepper and marjoram. Add tomato paste, sweat briefly. Add tomatoes with juice and chop with a spatula.
3
Bring to the boil once, then cover and stew for about 10 minutes over a mild heat. Clean and wash the chicory and cut in half lengthwise. Heat 2 tablespoons of oil in a large pan. Fry the chicory for about 2 minutes on each side.
4
Deglaze with stock, cover and cook for another 3 minutes. Season minced sauce with salt and pepper, drain chicory. Serve chicory with minced sauce and crème fraîche. Garnish with marjoram.