Vegan chicory gratin, gluten free

Ingredients

• 4 pcs Chicory heads
• 3 tbsp Bread crumbs, gluten free
• 2 tbsp Freshly squeezed lemon juice
• 80 ml Vegan beschamel sauce, gluten free
• 2 tbsp Coconut oil
• 1 tbsp Extra virgin olive oil
• 80 ml Vegan beschamel sauce
• 1/2 tbsp Cane sugar
• 2 pinch Black pepper, ground
• 1 pinch Salt

Method

1. Preheat oven to 200°C.
2. Prepare the chicory by trimming the base and any damaged leaf.
3. Boil some salted water then add the sugar and lemon juice.
4. Pour in the chicory and simmer for 5 minutes or until they just become tender.
5. Drain the chicory and slice the heads lengthwise.
6. Heat the oil in a medium oven-proof pan over medium heat then cook the chicory until it becomes golden.
7. Don’t let it turn brown too much as it is going to have a very bitter taste.
8. Pour in the bechamel.
9. Reduce the heat and let simmer for 5 minutes to allow the sauce to reduce.
10. Season with salt and pepper then sprinkle the breadcrumbs.
11. Drizzle the top with olive oil then bake for 10 minutes until the top becomes golden.
12. Serve immediately!