2 kg/4 1⁄2lb white chicory heads 50 g/2 oz butter, plus extra for greasing
100 ml/3 1⁄2fl oz double cream pinch of sugar pinch of freshly grated nutmeg
100 g/3 1⁄2ozGruyere cheese, freshly grated salt and pepper


1.Cook the chicory in salted, boiling water for 15 minutes. Preheat the oven to 180°C/350°F/Gas Mark 4.
2.Grease an ovenproof dish with butter. Drain the chicory and squeeze out the excess liquid, then put into a food processor.
3.Add the cream and sugar and process to apuree. Add the nutmeg, season with salt and pepper to taste and process briefly again to mix.
4.Spoon the puree into the prepared dish, dot with the butter, sprinkle with the Gruyere and bake for 15-20 minutes until golden brown.

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