One of the nicest traditional recipes that I have encountered while living
in Belgium is that for braised chicory, wrapped in ham in a cheese sauce
that is topped with grilled grated cheese. I am no expert in calculating
carbohydrate content but the ingredients suggest to me that this is a
relatively LC meal.
I know that chicory is sold in the UK and US as a salad vegetable so this
cooked recipe may be an interesting and very tasty alternative:
CHICONS AU GRATIN
INGREDIENTS for 4 people
8
Chicory hearts
4
Slices of ham (not too thick)
6
Fluid ounces of fresh cream
1.75
ounces of grated cheddar cheese
1.25
ounces of butter
Salt and black pepper to taste
PREPARATION
· Cut the ham in 2 along its length to make oblong slices,
large enough to wrap around the chicory.
· Place the chicory hearts in a saucepan. Add water to half
the height of the chicory hearts.
· Add a few knobs of butter and salt. Cover, heat and allow to
simmer for about 40 minutes.
· Drain the juice into a smaller saucepan, remove and roll
each chicory heart with a slice of ham. Place them side by side in a
buttered oven dish.
· Boil the remaining juice and reduce by a third of its
original volume. Add the cream and again reduce by a third of the volume.
· Remove from the heat and add two thirds of the grated
cheddar. Pepper to taste.
· Pour the cheese sauce over the chicory hearts. Sprinkle the
rest of the grated cheese over the top. Add a few knobs of butter.
· Place the dish under the grill until the cheese browns.
Serve hot.
Brian