Cooked chicory with tomato, mustard and horseradish sauce

Ingredients for 2 servings:

• 4 chicory
• 2 large tomatoes
• 2 tbsp mustard
• 1 tsp, heaped horseradish
• 1 handful of herbs, e.g. parsley, chives, coriander, oregano (a little), thyme (a little)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and quick, vegan, GAT-compliant

Trim the ends of the chicory and halve it lengthwise. Bring a large pot of water to a boil and add the chicory halves to the boiling water. Simmer for about 5 minutes (depending on the size and the desired firmness). Once cooked, drain the chicory and arrange on plates. For the sauce, dice the tomatoes and place them in a small pot. Add the mustard and horseradish, stir, and bring to a simmer. Simmer with the lid on for about 5 minutes. After about 3 minutes, add the finely chopped fresh herbs. Depending on the mustard used, no seasonings (including salt and pepper) may be necessary. Pour the sauce over the chicory.