John Myers
Ingredients for 4 servings:
- 1 kg chicory
- 500 g minced meat
- 250 g mushrooms, fresh
- 250 g feta cheese
- 150g Gouda
- salt and pepper
- Paprika powder
- Spice mix (minced meat spice)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Fry the minced meat until crumbly and season generously with minced meat seasoning, pepper, and paprika. Add only a little salt, as the feta is already salty! Thinly slice the mushrooms. Grate the Gouda cheese. Cut about 1 cm off the bottom of the chicory stalk, removing any outer leaves. Cut the chicory heads into 1 cm wide strips and let them sit in lukewarm water for about 5 minutes. The middle part of the stalk can also be used if you cut it into thin slices and also place it in lukewarm water. The lukewarm water draws out the bitterness. Meanwhile, crumble the feta cheese into fine pieces or grate it coarsely (this works best on a hand grater). Drain the chicory in a sieve. Place about 1/3 of the chicory strips in a large baking dish. Top with half of the minced meat and half of the mushrooms. Cover with about 1/3 of the feta cheese. Repeat this process and finish with a layer of chicory. Top with the remaining feta cheese and grated Gouda. Bake in the oven at 180°C on the middle rack for about 40 minutes, until the top is crispy and brown. The casserole has a total of 2,150g and 27g of carbohydrates. Per serving (approx. 530g) contains 6.75g of carbohydrates.
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