For the vegetable of the month of November, we have chosen a less traditional recipe than the simple chicory au gratin. Discover chicory and oven-roasted tomatoes for a healthy seasonal dish.

Ingredients (4 persons)

  • 10 chicory stumps
  • 100 g bacon
  • 250 g cherry tomatoes
  • 50 parmesan cheese
  • 150 ml white wine
  • 2 spoons parsley
  • Salt and pepper

 

Preparation

  • Wash the stumps of chicory, halve them and remove the hard core.
  • Heat some olive oil in a frying pan and braise them for about 5 minutes on all sides so that they soften.
  • Season to taste with salt and pepper.
  • Place them in an oven dish and pour the white wine over them.
  • Top with the bacon and tomatoes and sprinkle with the Parmesan cheese.
  • Put the dish in a 180° C preheated oven for about 20 minutes.
  • Sprinkle with the parsley.