Stuffed chicory with cheese

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  • 200 g chicory
  • 1 small shallot
  • 1 tbsp. butter or margarine
  • 100 g young gouda
  • paprika, grated nutmeg, white pepper (ground)
  • 2 leaves of gelatine or 3 g powdered gelatine
  • 2 tbsp. creme fraiche
  • 6 hazelnuts
  • 1/4 l milk


  1. Wash the chicory and remove 16 to 20 good leaves. Finely chop the remaining chicory.
  2. Peel the shallot and also chop it. Soften them both in hot fat. Add the milk and bring to the boil.
  3. Finely grate the gouda and melt in the milk on a low heat.
  4. Season with paprika, nutmeg and pepper.
  5. Dissolve the soaked gelatine in it.
  6. Leave to cool for 30 minutes and add the creme fraiche.
  7. Fill the chicory leaves with the cheese cream and leave to cool. Chop the hazelnuts. Scatter over the stuffed chicory before serving.

Click here for more information on cooking and baking with gelatine.