Not all vegetables are easy to prepare for your family and get joy all over. But this recipe for chicory casserole even my kids loved.
Well, if you enter a weekly coop produce subscription, you get surprises. For example Belgian endive, something no one in this family likes, and some even up to now refused to eat. But throw it away and not eating it isn't an option, so I decided to find a recipe that is edible, and maybe even tasty.
And just when you've already tried several options (stir-fry with soy sauce, thin rolling up in ham with cheese cream sauce) and still negative reactions are your part, the tide can turn.
In a national news paper about a week or two ago, a recipe of a chicory casserole was written. Everybody loves casseroles over here, so that's already a plus.
The recipe is slightly adapted, and I put it on the table tonight and ... (drum roll) ... it was approved. There was even one who said it was tasty. Tada there I did it. And such a recipe, it is of course to be placed on my site.
It's a good taste!
Belgian endive casserole
(that even my kids love)
Belgian endive casserole (that even my kids love)
Ingredients
- 3 heads Belgian endive
- 1 kg potatoes
- 75 grams bacon
- 120 grams cheese Gouda sliced in cubes
- 120 grams cheese Gouda, grated
- 2 tablespoons sage fresh, chopped
- 1 tablespoon butter
- 200 grams ham deli, sliced
Instructions
- Preheat the oven to 200 ° C.
- Peel the potatoes and cook in boiling water (about 5 cm water) about 20 minutes or until tender.
- Meanwhile clean the Belgian endive, remove the bitter core and wash it.
- Add the Belgian endive to the pan with potatoes after 10 minutes cooking time.
- Fry the bacon in it's own fat
- Mash the potatoes with the chicory.
- Add the butter, cheese cubes, sage and bacon to the pan of potatoes, stir, and season with salt and pepper.
- On each slice of ham put two tablespoons of potato mash and roll the ham.
- Put the rolls in a baking dish and sprinkle with the cheese.
- Bake for about 20 minutes in the oven or until the cheese is melted.
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