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6 heads of chicory (+/- 500 grams)
200 grams of ham
200 grams of young matured cheese
25 grams of butter
1 kg of potatoes
200 ml of milk
grams of butter
sea salt and freshly ground pepper, to taste
Sometimes we eat something that the monsters really don't like, like chicory. That's why there's always pasta sauce in the freezer, easy, quick to make and everyone happy. Chicory rolls with ham and cheese from the oven is a typical Dutch dish, we think. Grandma already made it and today we're going to make it too.
How to make chicory rolls with ham and cheese, from the oven
Wash the chicory and remove any damaged outer leaves
Cut the chicory in half, remove the stalk and the core.
Arrange the chicory heads neatly in the pan.
Boil the chicory softly for app. 8 minutes, until al dente.
Place the chicory in a colander.
Let it drain completely.
Cut 25g butter into cubes and set it aside.
Meanwhile you make the mashed potatoes
Peel, wash and cut the potatoes into 4 pieces.
Place the potatoes half under water and bring to the boil.
Cook the potatoes for 20 minutes, drain and steam dry.
Mash the potatoes and add the milk to the mash.
Add the butter cubes as well.
Mix it into a smooth potato mash.
Season the mash with sea salt & pepper.
Set the mashed potatoes aside and place them in the oven with the chicory dish for the last 10 minutes, covered with aluminum foil
Roll the chicory heads in the sliced ham.
Place the ham rolls neatly in an oven dish.
Sprinkle the grated cheese and butter cubes over the ham rolls.
Bake the chicory dish golden brown in 20 minutes.
Do not forget to heat the potato mash half way trough!
Place the chicory on a wire rack for a moment.
While you plate up the mash, salad and then the chicory dish.
Enjoy your meal!