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Amy Neiter
Chicory with ham and cheese sauce
Dutch classic chicory with ham and cheese sauce
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Ingredients
Directions
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Peel the potatoes, halve them and cook in 20 minutes until al dente.
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Cut the underside of the stalk chicory and cut the chicory in half. Remove the hard core and halve.
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Cook the chicory stews in a large pot for 10 minutes until al dente.
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Slice the chives. Heat the cream and cheese in a saucepan until the cheese has melted. Season the sauce with salt and pepper.
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Let the chicory stalks leak out in a colander, carefully press the moisture out. Wrap the chicory with the ham and spread over the plates.
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Pour the cheese sauce over it. Sprinkle the potatoes with the chives and serve alongside the chicory on the plate.
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Nutrition
445Calories
Sodium34% DV815mg
Fat29% DV19g
Protein50% DV25g
Carbs13% DV40g
Fiber20% DV5g
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