Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 15

Slow cooking chicory makes it really soft. Here, it is topped with Parmesan and cooked until the cheese forms a lovely golden crust.

Preparation time: 5 minutes

Cooking time: 2 hours 5 minutes

Serves 4

4 heads chicory

Juice of 1 lemon

25g (1oz) butter, melted

1 tbsp wholegrain mustard

1 tsp golden caster sugar

4 tbsp freshly grated Parmesan cheese (optional)

Using a sharp knife, cut the chicory in half lengthways, then cut out the thick white stem and discard.

Place the chicory in a large bowl, pour over the lemon juice and turn the chicory until it is completely coated in the juice. This will stop the chicory going brown. Arrange the chicory in the slow cooker dish in a single layer cut side down and pour any remaining lemon juice over the top.

Mix the melted butter, mustard and sugar together and drizzle over the chicory. Cover with the lid and cook on high for 2 hours.

If your slow cooker dish is flameproof (see manufacturer’s instructions), preheat the grill to its highest setting. Carefully turn the chicory halves over and sprinkle with the Parmesan cheese (if not, transfer to a shallow oven dish before grilling). Place under the hot grill for 3–5 minutes or until golden and bubbling. Serve immediately with salad and crusty bread.

COOKING CONVENTIONALLY?

Place in a ovenproof baking dish, cover with a tight-fitting lid or foil and cook in an oven preheated to 180°C (350°F), Gas mark 4 for 1–2 hours or until tender.