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Chicory gratin with crème fraîche, mustard cream and turkey breast

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Ingredients for 2 servings:

  • 4 chicory
  • 200 g turkey breast slices
  • 1 bunch of chives, finely chopped
  • 200 g crème fraîche
  • 1 tbsp mustard, Dijon au Miel (honey mustard)
  • some salt and pepper to season
  • 150 g Tyrolean mountain cheese, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

without pre-blanching the chicory

Rinse the chicory, halve it, removing any unsightly outer leaves if necessary, cut out the stalk into a wedge shape, and place it in a baking dish. Season with salt and pepper. Preheat oven to 200°C (fan oven). Cut the turkey breast into cubes. Or, if it’s very thin, tear it into small pieces and arrange it over the chicory. Season the crème fraîche with salt and pepper, add the mustard, and stir until smooth. Spread the crème fraîche over the vegetables. Sprinkle with cheese and bake in the oven for 15-20 minutes. Bake until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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