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Chicory with Parmesan crust

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Ingredients for 2 servings:

  • 350 g chicory
  • 100 ml vegetable broth, instant
  • 4 tbsp breadcrumbs
  • 2 tbsp Parmesan, grated
  • 40 g butter

Instructions

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

Clean and wash the chicory, halve it lengthwise, cook it in boiling stock for 10 minutes, and drain. Mix the breadcrumbs with the Parmesan cheese, stir in the hot butter, and brown it. Distribute it among the chicory halves.

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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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