Cook the prepared chicory stalks (discarding the bitter core at the bottom) in salted water with a little bit of juice of a lemon for 20 min on low heat. Cut the drained stalks into small pieces and place them in a greased shallow gratin dish. Mix the minced meat with the finely chopped onion, parsley and spices and spread evenly over the chicory. Stir the whipped cream with the paradeis pulp and a little bit of salt and put it on top as well. Put some butter and cheese flakes on top and bake the dish in the heated oven (180 to 200 °C ) for half an hour. Serve with mashed potatoes.
– Newsgroups: Of zer. T-net. Food
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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