Stuffed Chicory

Pretty and refined: Chicory, tender-white, with a green filling, on yellow saffron sauce.

Prepare the chicory (ready to cook, e.g. peel, remove woody parts and dirt), cut in half lengthwise and remove the core. Butter a frying pan and put the chicory in with the cut side down. Season with sugar, pepper, salt as well as the juice of one lemon, cover with the soup and steam for 15 minutes until tender. Remove the chicory, cool and rub dry.

Cut off the shrimp meat, season with salt, pepper and cayenne and grind. Blend in egg whites at the beginning, then the coarsely chopped spinach leaves and finally the cream. Fill the chicory half with this mixture. Return to the frying pan, cook for 6 to 8 minutes and keep warm.

In a second frying pan, make the soup as well as the saffron. Add the cream and make until the sauce is creamy. Season with salt and pepper.

Drain the chicory halves and serve together with the sauce.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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