Low Carbohydrate Side-Dishes Recipes - Radicchio and Chicory Gratin Recipe

Ingredients

Serve 4

• 2 heads radicchio, quartered lengthways

• 2 heads chicory (Belgian endive), quartered lengthways           

• 25g/1 oz/1/2 cup drained sun-dried tomatoes in oil, coarsely chopped

• 25g/1oz/2 tbsp butter

• 15g/1/2 oz/2 tbsp plain (all-purpose) flour

• 250ml/8fl oz/1 cup milk

• pinch of freshly grated nutmeg

• 50g/2oz/1/2 cup grated Emmenthal cheese

• salt and ground black pepper

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Method:

1. Preheat the oven to 180°C/350°F/Gas 4. Grease a 1.2 liter/2 pint/5 cup ovenproof dish and arrange the radicchio and chicory in it.

2. Sprinkle over the sun-dried tomatoes and brush the vegetables with oil from the jar. Season and cover the dish with foil. Bake for 15 minutes, then uncover and bake for a further 10 minutes.

3. To make the sauce, place the butter in a small pan and melt over a medium heat. When the butter is foaming, add the flour and cook for 1 minute, stirring. Remove from the heat and gradually add the milk, whisking all the time. Return to the heat and bring to the boil, simmer for 2-3 minutes to thicken. Season to taste and add the nutmeg.

4. Pour the sauce over the vegetables and sprinkle with the cheese. Bake for about 20 minutes until golden. Serve immediately.

VARIATION: Use fennel in place of the radicchio and chicory. Par-boil  he fennel first.