Chicory with Vegetables and Cream Cheese Sauce

Ingredients

• 300 g carrots
• 1 can corn kernels (285 g drained weight)
• 1 onion
• 0.5 bunch spring onions
• 4 stalks chicory
• 2 tbsp lemon juice
• 30 g Butter
• 200 g Cream cheese
• 40 g grated Parmesan
• 50 g ground almonds
• 3 tbsp crème fraîche
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel carrots, grate ¾ into thin slices and finely shred the remainder; place in a small bowl and set aside.

2. 2.

   Drain corn kernels.

3. 3.

   Peel onion and dice finely. Clean spring onions, wash and cut into rings.

4. 4.

   Wash chicory, halve lengthwise, remove the stem wedge and peel away the inner layers except for the outer three leaf layers, then slice crosswise into narrow strips. Mix with lemon juice.

5. 5.

   Sauté onion cubes in 20 g butter.

6. 6.

   Add carrot slices, spring onions, and chicory strips; stir and simmer for about 8 minutes.

7. 7.

   Stir in crème fraîche and corn, season with salt and pepper.

8. 8.

   Place chicory halves on a plate with the hollow side up. Dot remaining butter into small piles inside each half. Cover and cook for another 5 minutes.

9. 9.

   Meanwhile, mix shredded carrots with cream cheese, parmesan, and almonds. Fill a piping bag fitted with a large star tip. Preheat oven grill.

10. 10.

    Pip the carrot‑almond filling into the chicory halves and broil under the grill for about 5 minutes until golden.

11. 11.