During the cold winter months a hearty oven dish with a sweet touch always works for me. Today I served one with chicory as the star ingredient. And because I know that kids can be a bit picky about this, I even came up with a solution!
Ingredients for 4 persons
Pre-heat the oven to 190°
Cut the chicory in small pieces and briefly stew in a pan so the majority of liquid is released. After that, place the chicory in an oven dish greased with coconut oil. We will make one part kids-proof by sprinkling one half of the tray with (palm) sugar. The other half is left unchanged. Finish the entire layer with some salt and pepper.
Cut the apples in parts and remove the core, but leave the peel. Then cut the apple parts in thin slices, and place over the chicory like roof tiles. Sprinkle with a generous amount of thyme.
For the last part, cut the brie in long slices of approximately 8mm thick and add them as a top layer on top of the apples slices.
Place the tray in the oven for 30 minutes. 10 minutes before it’s done, sprinkle the chopped walnuts on top. You can turn on the grill for the last 5 minutes for the brie to turn nice and golden brown.
This oven dish combines perfectly with a simple cooked potato!