John Myers
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Chicory Filled with Prawns and Spinach
The perfect chicory filled with prawns and spinach recipe with a picture and simple step-by-step instructions.
chicory
- 4 piston Chicory
- Salt
- Pepper
- Sugar
- Lemon —- juice
- 150 ml Broth
filling
- 200 g Prawns
- Salt
- Cayenne pepper
- 100 g Frozen spinach
- 100 ml Milk or cream
to be gratinated
- 3 tablespoon Grated cheese
sauce
- 200 ml Broth
- 200 ml Milk or cream
- Curry
- Salt
- Pepper
chicory
- Clean the chicory, cut in half, remove the bitter stalk, season with salt, pepper, sugar and lemon juice.
- Melt butter in a pan and put the chicory in with the cut surface facing down and let it take some color
- Pour in the stock and simmer for about 10 minutes on a low flame, remove and allow to cool.
filling
- Chop the prawns, season with salt and cayen pepper, add the thawed spinach milk or cream and stir everything well.
- Put the chicory in a baking dish, pour the filling into the chicory halves and pour the rest of the stock from the pan and put it into the 160c. warm oven for about 15 minutes
- Sprinkle the cheese on top and place in the oven again until the cheese has melted.
sauce
- Let the stock, milk or cream simmer until the sauce is a bit creamy, season with curry, salt and pepper … if you want, you can thicken the sauce a little
- We ate mashed potatoes with roasted onions – Bon appetit; 🙂
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