CHICORY WITH CHEESE SAUCE AND MUSTARD
Hard Italian cheeses such as pecorino, Parmesan and Grana Padano are perfect for sauces because they pack an intense flavour punch. They’re also great for pizzas, salads and pestos.
SERVES 4 AS A SIDE DISH Preparation: 10 min Cooking: 45 min
2-3 heads of chicory (witloof) SAUCE 45ml (3T) butter 1 onion, finely chopped 4 garlic cloves, crushed 30ml (2T) flour 250ml (1c) cream 125ml (½c) milk 5ml (1t) Dijon mustard 15ml (1T) wholegrain mustard 125ml (½c) grated hard Italian cheese salt and freshly ground pepper TO SERVE 2 spring onions, chopped (optional) extra wholegrain mustard
Preheat the oven to 190°C. Grease a deep ovenproof dish with nonstick spray.
1 Halve the chicory heads lengthways and set aside.
2 Sauce Heat the butter in a pan and fry the onion and garlic until soft and fragrant. Sprinkle the flour over and stir through. Reduce the heat and gradually pour in the cream and milk, stirring continu ously. Simmer until the sauce thickens.
3 Remove from the heat and stir in the mustards and half the cheeses. Stir until the cheese has melted. Season with salt and pepper.
4 Spread half the sauce over the bottom of the prepared dish. Arrange the chicory on top (cut side down) and pour the rest of the sauce over. Sprinkle the remaining cheese over. Bake for 25-30 minutes or until the cheese is golden and the chicory has softened.
5 To serve Sprinkle the spring onions over (if using) and serve with extra wholegrain mustard.
This is equally delicious made with cabbage, cauliflower or broccoli instead of chicory.