Gratinated chicory on a bed of tomatoes

Ingredients for 2 servings:

• 400 g potatoes, approximately the same size
• 2 chicory (approx. 200 g each)
• 600 g tomato(s) (Pelati), chopped
• 25 g Parmesan, freshly grated
• 1 clove(s) garlic, finely chopped
• 1 tsp vegetable broth, instant

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple and vegetarian

Boil the potatoes in their jackets, let them cool slightly, and then peel them. Trim a little of the end of the chicory and halve the heads lengthwise. Cook the chicory in a pot with the garlic and stock powder until almost no liquid remains. Place the chicory on top of the sauce and simmer with the lid closed for about 8 minutes. It should still be slightly firm to the bite. Then remove from the pot. Halve the cooked potatoes according to size and place them on the right and left sides of two baking dishes. Spread the tomato sauce in the middle and place the chicory on top. Sprinkle with Parmesan cheese. Bake in the oven at 180°C on the top rack for about 10 minutes, until the surface is lightly browned.