Chicory casserole with broccoli and Brussels sprouts

Ingredients for 3 servings:

• 4 m.-large chicory
• 200 g broccoli, alternatively frozen
• 200 g Brussels sprouts, alternatively frozen
• 1 pack of herb cream cheese
• 1 cup crème fraîche with herbs
• Salt
• pepper
• Paprika powder
• 1 pack of cheese, grated
• 1 shot of milk
• 1 pinch(s) of sugar
• Margarine, for frying

Instructions

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

vegetarian

Pre-cook the broccoli and Brussels sprouts in lightly salted water for 5-10 minutes over medium heat. Add a splash of milk and a pinch of sugar to reduce the bitter taste. Drain and set aside. In the meantime, wash the chicory and cut into strips, removing the bitter stalk first. Heat the margarine in a high pan and sauté the chicory, add the broccoli and Brussels sprouts, and season with salt, pepper, and paprika. When the chicory is lightly browned, add the cream cheese and crème fraîche, and toss the vegetables until evenly coated. Then add 1/3 of the grated cheese and toss everything again until it has melted. Transfer everything to a baking dish and sprinkle with the remaining cheese. The whole thing is then placed in the oven preheated to 200° and baked for about 15 – 20 minutes until the cheese is golden brown.