Vegetarian Chicory gratin, gluten free

Ingredients

• 4 pcs Chicory heads
• 1 tbsp Parmesan, grated
• 3 tbsp Bread crumbs, gluten free
• 80 ml Homemade beschamel, gluten free
• 50 ml White wine
• 2 tbsp Freshly squeezed lemon juice
• 1 tbsp Extra virgin olive oil
• 1 1/2 tbsp Cream
• 2 tbsp Butter
• 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. Melt the butter in a medium oven-proof pan over medium heat and 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 the bechamel, wine, and cream in a sauce pan.
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 cheese and breadcrumbs.
11. Drizzle the top with olive oil and bake for 10 minutes until the top becomes golden.
12. Serve immediately!