Bacon and chicory gratin

Fairlady
4 servings
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By Food24 November 03 2009
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Ingredients (8)

3.00 chicory — large heads
butter
lemon juice
12.00 bacon — smoked rashers
40.00 ml Dijon mustard
150.00 g gruyère cheese — grated
300.00 ml cream — thick
freshly ground black pepper
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Method:

Remove any brown-edged leaves from chicory, halve and chisel out the thick stem.
Melt butter in a shallow pan, add chicory and squeeze in a little lemon juice to stop browning. Cook over low heat until tender, about 12 minutes. Turn occasionally.
Remove chicory from pan, cool a little and wrap each piece in bacon. Place in an ovenproof dish and pour over pan juices.
Stir a couple of heaped tablespoons of mustard, more if you wish, and Gruyère into cream, with black pepper. Pour seasoned cream over bacon-wrapped chicory.
Bake at 190 ºC for 30 minutes, turning up temperature for the last 10 minutes or so, to brown.



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