Gratinated chicory

Ingredients for 2 servings:

• 3 m.-large chicory
• 1 tbsp butter
• 3 slices of medium-aged Gouda
• 100 ml vegetable stock
• 50 g Gorgonzola spicy
• 1 tbsp lemon juice
• 200 g sour cream
• 1 tsp cornstarch
• 1 egg yolk
• Salt and pepper, black, freshly ground
• Nutmeg, freshly grated

Instructions

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

Halve the chicory lengthwise and remove the stalks if desired. Heat the butter in a non-stick pan and fry the chicory cut-side down for about 4 minutes, until lightly browned. Carefully turn it over (this is easier if the stalk is not removed), season with salt, and fry for another 4 minutes. Remove and set aside to cool. Add the vegetable stock to the pan, heat it up, and melt the Gorgonzola, which has been cut into small pieces. Add the lemon juice. Mix the sour cream with the cornstarch and egg yolk and add it to the pan. Season with salt, pepper, and nutmeg. Preheat the oven to 200°C (400°F). Join two chicory halves together, place them on a slice of Gouda, and roll them up. Place them in a small baking dish, open-sided, cheese-side down. Pour the sauce over the chicory and bake on the middle rack for about 30 minutes, until the surface is lightly browned. If you like, you can briefly turn on the oven grill. Serve with boiled potatoes and leaf salad.