CHICORY CRUMBLE
Serves 4
Preparation : 15 min.Bake : 25 min.
- 2 sliced potatoes
- 6 chopped chicory
- 120 g of butter
- 100 g of Tipiak Breadcrumbs
- 10 g of flour
- 35 g of crushed walnuts
- Salt, pepper
Preparation
- Preheat the oven to 180°C
- Cook the potatoes for 5 minutes in boiling salted water. Put them in a gratin dish
- Brown the chicory with 50 g of butter for 5 minutes over a high heat, season then put them in the dish on the potatoes
- Prepare the crumble: mix the breadcrumbs with the flour, the butter and the walnuts
- Sprinkle the crumble over the gratin dish and cook for 20 to 25 minutes