Chicory and carrot topped with panko, hazelnuts and bacon

Name: chicory and carrot topped with panko, hazelnuts and bacon
Cook time: 15 min
Total time: 65 min
Yield: 4
Ingredients: 2 twig fresh rosemary; 45 g hazelnuts; 150 g grated cheese for oven gratin; 125 g smoked bacon strips; 3 stump chicory; 400 g winter carrot; 2 el liquid honey; 250 ml cooking dairy

Easy oven dish as a side dish; gratin with chicory, carrot, panko, cheese and bacon.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 180 ° C.
Ris the needles of the sprigs of rosemary, cut finely and chop the hazelnuts roughly.
Mix with the rosemary, cheese and hazelnuts.
Heat a frying pan without oil or butter and fry the bacon for 5 minutes on medium heat.
Remove the underside of the chicory and cut in quarter lengthwise.
Peel the winter carrot, halve in length and cut into slices of 1½ cm.
Divide the vegetables over the baking dish. Spoon with the honey, the bacon, the rest of the cheese, pepper and possibly salt.
Pour the cooking dough on top, divide the pan mixture over it and bake in the middle of the oven for about 50 minutes until golden brown and done.