Baked chicory

Ingredients for 2 servings:

• 500 g chicory
• 1 m.-sized onion(s)
• 25 g butter
• 100 g crème fraîche
• 100 ml milk
• 2 tbsp millet (flakes), alternatively fine oat flakes
• 4 tomatoes
• 2 tbsp sunflower seeds
• herbal salt
• pepper
• nutmeg
• Fat, for the casserole dish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian, with tomatoes and sunflower seeds

Wash, trim, and halve the chicory. Use a knife to cut out the bitter stalk in a wedge shape. Peel and finely chop the onion. Heat butter in a wide saucepan, sauté the onion until translucent, then add the chicory. Sauté over medium heat for about 10 minutes. Blanch the tomatoes in hot water and peel them, then dice them. Grease a shallow baking dish. Pour the chicory and onion mixture into the dish. Add the tomatoes to the side of the dish. Mix the crème fraîche with the milk, the millet or oat flakes, half of the sunflower seeds, and the spices. Pour over the chicory. Sprinkle with the remaining sunflower seeds. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 30-35 minutes. Serve with potatoes.