Chicory & gruyère gratin

Latest comments and suggestions

• Googie

  08 March 2009

  Googie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annemiek

  21 September 2010

  annemiek rated and commented on this recipe

  

  Gorgeous! So simple. Great vegetarian main dish with mashed potatoes on the side. I use single cream.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• VeggieTheLizard

  16 May 2011

  VeggieTheLizard commented on this recipe

  This dish tastes absolutely AMAZING!! Best chicory recipe Ive found so far. I will definately be making this again and again and again. Its so easy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• VeggieTheLizard

  16 May 2011

  VeggieTheLizard commented on this recipe

  I also added courgette ribbons to the base, that made it even more extra good :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bonster

  02 April 2013

  Bonster rated and commented on this recipe

  

  I found the chicory went brown whilst steaming which didn't look very appetising but in no way detracted from the flavour. Also used creme fraiche instead of the cream and baked it in the oven instead of last minute under the grill

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mrsmojos

  05 May 2013

  mrsmojos commented on this recipe

  I microwaved the chicory for 2 mins - to save time - used reduced fat creme fraiche and added a sprinkle of breadcrumbs over top before adding the grated gruyere - the feeback at dinner - from all concerned including people who had not eaten chicory before was - delish!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8794/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 6 heads chicory
• 284ml double cream
• 1 tbsp wholegrain mustard
• 1 bunch parsley
• 50g Gruyère cheese, grated

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 6 heads chicory
• 284ml double cream
• 1 tbsp wholegrain mustard
• 1 bunch parsley
• 50g Gruyère cheese, grated

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.