Chicory with casselerrib and port salut

Name: chicory with casselerrib and port salut
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 bag chicory 750 g; 1 piece cheese port salut (185 g); 1 garden herbs bouillon tablet; 2 el mustard; 2 packages casselerrib grilled (a 100 g); 1 duopack baby potatoes 700 g; 1 bag fresh chives a 25 g

A tasty recipe. The main course contains the following ingredients: meat, chicory (750 g), cheese (port salut (185 g)), garden herbs bouillon tablet, coarse mustard, casselerrib (grilled (a 100 g)), baby potatoes (700 g) and fresh chives ( a 25 g).

Ingredients

Kitchen Stuff

large rectangular baking dish

Directions

Preheat the oven to 200 ° C.
Clean stems of chicory.
Cut the peel of cheese, cut cheese into 8 equal slices and halve slices again.
Fry whole roasted chicory in approx.
5 min.
In a pan with plenty of boiling water with crumbled bouillon tablet.
Drain boiling water, allow chicory to cool slightly and halve in length.
Cut the chicory with the cutting edge downwards into the baking dish.
Cover the top of chicory with mustard, place each piece of chicory with a double folded slice of cassorrib and slice of cheese.
Place the baking dish about 10 minutes in the middle of the oven until cheese is melted.
In the meantime, cook potatoes according to directions on packaging.
Drain boiling water and finely chop the chives above.
Distribute the potatoes into 4 plates.
Place chicory next to it..