Chicory with Parmesan crust

Ingredients for 4 servings:

• 500 g chicory
• 100 ml dry white wine
• 25 ml water
• some butter
• 1 onion(s)
• 250 ml cream
• 1 egg(s)
• 150 g Parmesan, grated
• herbal salt
• pepper
• nutmeg
• 100 g almond(s), chopped
• e.g. Ciabatta

Instructions

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

Wash the chicory, halve it, and sauté it in water and white wine for 10 minutes. Meanwhile, peel the onion, finely chop it, and sauté it in butter. Grease a casserole dish with butter. Place the chicory in the dish and pour over some of the liquid. Preheat the oven to 180°C. Meanwhile, mix the cream, eggs, onions, and half of the Parmesan cheese. Season with herb salt, pepper, and nutmeg, and pour over the chicory. Mix the remaining Parmesan cheese with the almonds and sprinkle over the dish. Bake the casserole for about 30 minutes, until the crust is golden brown. Serve with ciabatta. Per serving (without ciabatta): 22 g protein, 37 g fat, 7 g carbohydrates