Vegetable gratin with roquefort and herb crust

Name: vegetable gratin with roquefort and herb crust
Cook time: 40 min
Total time: 48 min
Yield: 4
Cuisine: French
Ingredients: bread rustique; tray fresh parsley (a 20 g), only the leaf; tray fresh chives a 25 g; 1 bag Spinach 300 g; 1 tray almond shavings 55 g; 4 stumps chicory halved in length; 2 el olive oil; 50 g cane sugar bag of 500 g; 50 g butter; celeriac in strips of 2 mm; 2 tl dried thyme; 300 g Roquefort bluefin cheese

A tasty French recipe. The main course contains the following ingredients: bread (pain rustique), fresh parsley ((a 20 g), only the leaves), fresh chives (a 25 g), spinach (300 g), almond shavings (55 g), chicory (in half the length), olive oil, cane sugar (bag 500 g), butter, celeriac (in strips of 2 mm), dried thyme and roquefort (blue cheese).

Ingredients

Kitchen Stuff

food processor, 4 baking trays (Ø 14 cm), greased

Directions

Preheat the oven to 220 ° C. Crumble the inside out of the bread coarsely. Roast the crumbs on the baking sheet in the oven (while preheating) in approx. 6 min. Crunchy. Allow to cool. Grind in the food processor with the parsley, chives and 50 g spinach. Add the almond.
Remove the hard core from the chicory. Heat the oil in a frying pan and fry the chicory for 2 minutes. Add the sugar and half of the butter and cook for 6 minutes on medium heat. Season with salt and pepper. Put in the oven dishes.
Heat the rest of the butter in a frying pan and fry the celeriac and thyme for 12 minutes on low heat. Add the rest of the spinach and let it descend on high heat. Season with salt and pepper. Divide over the chicory. First divide the roquefort and then the bread crumbs over it and leave to turn golden brown in approx. 8 min.