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A Variation on Tasty Winter Vegetables
Brussels, December 2002. Christmas is over. But baking, cooking, dining together and snacking – these are things that we all like to do when it’s cold outside. But this often has a negative side effect: spare tyres grow; jeans are not quite as loose as they were a few weeks earlier. For those of you who don’t want to do without wintery culinary pleasure we recommend a delicious and light delicacy made from chicory and gelatine. The advantage: as well as carbohydrates and protein, chicory contains high levels of minerals and vitamins. The bitter substance intybin, located mainly in the stalk and the lower parts of the leaves, is good for the liver, gall bladder and intestines. The natural foodstuff gelatine is especially suited to light dietary pleasures. The high-quality protein does not contain any fat or carbohydrates and it is free of cholesterol.
Our suggestion: Stuffed Chicory with Cheese
Ideal as a starter, snack or light meal.
For 4 to 6 people:
Ingredients:
- 200g chicory
- 1 small shallot
- 1 tbsp. butter or margarine
- 100g young gouda
- paprika, grated nutmeg, white pepper (ground)
- 2 leaves of gelatine or 3g powdered gelatine
- 2 tbsp. creme fraiche
- 6 hazelnuts
- 1/4 l milk
Wash the chicory and remove 16 to 20 good leaves. Finely chop the remaining chicory. Peel the shallot and also chop it. Soften them both in hot fat. Add the milk and bring to the boil. Finely grate the gouda and melt in the milk on a low heat. Season with paprika, nutmeg and pepper. Dissolve the soaked gelatine in it. Leave to cool for 30 minutes and add the creme fraiche. Fill the chicory leaves with the cheese cream and leave to cool. Chop the hazelnuts. Scatter over the stuffed chicory before serving. Finished.
The Gelatine infocenter says “Bon Appétit!”
Do you have any questions about gelatine or are you looking for delicious gelatine recipes? Please contact the consumer service:
Further informations:
GME - Gelatine Manufacturers of Europe
Marc Vermeulen
4, Avenue E. Van Nieuwenhuyse
B - 1160 Bruxelles
Telefon: +32 (0) 2676-74 46
Telefax: +32 (0) 2676-73 32
E-mail: mve@gelatine.org
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