John Myers
Ingredients for 1 servings:
- 2 chicory
- 1 liter of water
- 1 tbsp olive oil
- 60 g goat cheese
- Salt
- Nutmeg, freshly grated
- Clove powder
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
super quick and easy, vegetarian, cow’s milk-free
If necessary, remove the outer leaves of the chicory and trim the ends. Then halve the two chicories lengthwise. Bring the water to a boil in a large pot. Add the chicory halves to the pot and simmer with the lid closed for 5 to 10 minutes – depending on how soft or firm you like the chicory. When the chicory has the desired consistency, which can be determined using a knife or fork test, drain the chicory into a sieve. Dry the pot or place it directly on the stove. As soon as it’s dry (this is very quick), add the olive oil. Add the chicory and top with the sliced goat cheese. Leave the vegetables and cheese in the pot over medium heat with the lid closed for about 3 minutes, stirring occasionally. Sprinkle with salt, nutmeg, and clove powder. Potatoes go best with this dish.
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