Witloof is also called endive or chicory. This dish can be served in individual dishes for a special lunch.
4 heads witloof, sliced in half horizontally
1 x 250g pot crème fraîche
2 tsp Dijon mustard
70g grated Parmesan or tasty cheese
2-3 sprigs thyme
Preheat oven to 180°C.
Place witloof in an ovenproof dish, cut side up.
Mix crème fraîche and mustard together and pour over witloof.
Sprinkle with Parmesan cheese.
Cook in preheated oven for about 30 minutes or until golden and the sauce is bubbly.
Serve garnished with thyme.
Suggestion: Serve with wholegrain bread rolls and a green salad.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||18.2g|