Stuffed Mini Chicory with Fruity Sauce


Rating: 2.90 / 5.00 (10 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:




















Instructions:

Peel the yam root and cut into rough cubes. Soften in 150 ml clear soup and the milk at low temperature for about 20 min.

Blend with a hand blender to a thick puree. Boil the liquid.

Place oven on broiler. Rinse peppers, cut in half and remove seeds and seed walls. Clean and rinse pakchoi. Cut peppers and pakchoi into small cubes. Stir into puree with sesame seeds. Season with pepper & salt. Clean and rinse the minichicoree and place on a greased baking sheet with the bulge facing up. Fill the puree into the bulge. Cook in the oven for about 5 minutes.

In the meantime, remove peel from apples, quarter, core and cut into very small cubes. Remove the skin from the onion and chop finely. Cut the banana into slices about ½ cm thick.

Melt butter and fry onion, apple, banana and the grated coconut briefly. Stir in coconut milk, curry and mango chutney. Pour in remaining broth and simmer gently for 15 minutes. Season with salt and chili spice. Serve the sauce with the stuffed mini chicory.

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