John Myers
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Chicory and Pear Casserole
The perfect chicory and pear casserole recipe with a picture and simple step-by-step instructions.
chicory
- 3 Perennials Chicory
- 12 Discs Raw ham
- 1 Pear
Bechamel sauce
- 250 ml Milk
- 1 tablespoon Food starch
- 100 g Gorgonzola
- Salt
- Pepper
chicory
- Clean the chicory, cut in half and cut out the bitter stalk.
- Wrap 2 slices of ham around each end of the chicory and place in a greased baking dish.
- Wash the pear, remove the core, cut into wedges and distribute between the chicory.
Bechamel sauce
- Put the milk in a saucepan, bring to the boil and thicken with the mixed cornstarch.
- Cut the Gorgonzola into cubes, add to the milk and let melt while stirring constantly, season with salt and pepper.
- Now spread the sauce over the chicory pears and put it in the 200c. warm oven for about 25-30 minutes.
- Take the casserole out of the oven, let it rest a little and serve with mashed potatoes – enjoy your meal; 🙂
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