Description
Salad chicory, witloof he has a refined taste, with a light noble bitterness. This is a Belgian dish emphasizes all these qualities of vegetable and also hearty and delicious, so is popular both at home and in the Netherlands. On the side suitable potato products, mashed potatoes, fried slices, rösti or just boiled potatoes with parsley. The recipe was posted on the website in 2008 by chef Mellisa and took me to the illustrations in the framework of "Coloring".
Ingredients
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Chicory
4 piece
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Flour
20 g
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Butter
20 g
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Milk
300 ml
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Nutmeg
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Ham
100 g
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Sugar
2 tsp
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Cheese
200 g
Cooking
Fork witloof cleaned from damaged leaves, wash and with a sharp knife gently cut the stalk, it is cone-shaped, like cabbage. This is done so that the vegetables are not overly bitter, most importantly, to remove most of it, it will be enough.
The resulting holes filled up by pinch of salt and sugar and cook for a couple of witloof to full soft. You can also cook in a regular saucepan, on low heat, 1 tbsp oil, tightly covered lid. Witloof let enough juice, it is important from time to time to turn and avoid caramelization. The finished vegetable will gray - this is normal.
While witloof is cooked, make the cheese sauce: in a saucepan, melt the butter, add the flour, stir to form a thick paste without any lumps. Stirring constantly with a whisk, gradually add milk sauce to give writing a rolling boil for 3-4 minutes. In the sauce is ready add a pinch of nutmeg, 100 grams of cheese and heat, stirring until the cheese is completely melted. The sauce is quite thick, the consistency of sour cream.
Slightly chilled witloof wrapped in ham (carefully, taking care not to burn fingers!) and fold up pretty tightly in a pan with high sides.
Witloof pour the sauce, sprinkle with remaining cheese and bake in the oven at 200*C for 15-20 minutes, until Golden brown on the cheese. Bon appetit!
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