Chicory cheese gratin

Ingredients for 2 servings:

• 750 g chicory
• 150 g cheese (Münster)
• 150 ml cream
• 2 tbsp sugar
• 2 tbsp olive oil
• 1 pinch of salt
• Pepper, black, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

If necessary, remove the outer leaves of the chicory. Split the chicory lengthwise and remove the bitter stems. Sauté in a saucepan with a cup of water for about 25 minutes until soft. Drain the water. Heat the olive oil in a pan. Add the sautéed chicory halves, sprinkle with sugar, and brown for about 3 minutes on each side. Then place the chicory in an ovenproof casserole dish, season lightly with salt and pepper generously, if desired. Deglaze the pan with the cream, bring to a boil briefly, and then pour over the vegetables. Cut the cheese into 1 cm thick slices and cover everything with them. Do not cover the casserole dish! Bake in a preheated oven at 220°C for about 20 minutes. Serve hot. Chicory has several nutritional benefits: it has only 15 calories per 100g, is rich in fiber and trace elements, minerals, and vitamin C. Furthermore, its high potassium content promotes dehydration.