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Delicious LC dish
Oh my goodness, that looks so good! I think what you are calling
Chicory hearts is what we here in the U.S. call Belgian endive. It's a tightly packed bunch of lettuce that is very crunchy and sweet. Right? Looks good. I'll try it. Rebecca Brian wrote: One of the nicest traditional recipes that I have encountered while living in Belgium is that for braised chicory, wrapped in ham in a cheese sauce, topped with grilled grated cheese. I am no expert in calculating carbohydrate content but the ingredients suggest to me that this is a relatively LC meal. I know chicory is sold in the UK and US as a salad vegetable so this cooked recipe may be an interesting and very tasty alternative: CHICONS AU GRATIN (CHICORY HEARTS IN CHEESE SAUCE) INGREDIENTS for 4 people 8 Chicory hearts 4 Slices of ham (not too thick) 6 Fluid ounces of fresh cream 1.75 ounces of grated cheddar cheese 1.25 ounces of butter Salt and black pepper to taste PREPARATION · Cut the ham in 2 along its length to make oblong slices, large enough to wrap around the chicory. · Place the chicory hearts in a saucepan. Add water to half the height of the chicory hearts. · Add a few knobs of butter and salt. Cover, heat and allow to simmer for about 40 minutes. · Drain the juice into a smaller saucepan, remove and roll each chicory heart with a slice of ham. Place them side by side in a buttered oven dish. · Boil the remaining juice and reduce by a third of its original volume. Add the cream and again reduce by a third of the volume. · Remove from the heat and add two thirds of the grated cheddar. Pepper to taste. · Pour the cheese sauce over the chicory hearts. Sprinkle the rest of the grated cheese over the top. Add a few knobs of butter. · Place the dish under the grill until the cheese browns. Serve hot with vegetables of choice or a side salad. Brian |
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