in Germany

Low-calorie chicory in cheese sauce

updated

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Ingredients for 5 servings:

  • 750 g chicory
  • 1 tsp salt
  • 250 ml water
  • 30 g butter
  • 40 g flour
  • 250 ml broth from chicory cooking
  • 250 ml milk (1.5% fat)
  • 50 g Emmental cheese, grated
  • Salt and pepper from the mill
  • Nutmeg or paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Trim and wash the chicory, carving out the bitter core at the end of the stem. Place it in a pot, add salt, pour in water, bring to a boil, and simmer for 8-10 minutes. If necessary, simmer for another 5 minutes in the residual heat. Drain the chicory stock and reserve. For the sauce: Heat the butter, add the flour, and sauté gently, stirring constantly. Deglaze with the chicory stock while stirring. Bring to a boil and stir in the cheese, then season to taste. Add the chicory to the boiling sauce and simmer for 5 minutes in the residual heat.

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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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