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  • Writer's pictureMartin Castle

Cheesy chicory & brussels sprout bake with rosemary crumb

Updated: Apr 11, 2020

Thought I might hunt out a daily recipe of what might be on shelves plus things lurking in the back of the cupboard.

So this is today's as Brussels sprouts seem to linger on shelves round here and chicory may be an unknown for some.



4 tbsp unsalted butter, melted

5 tbsp olive oil 180g/6oz gruyère, grated

300ml/10fl oz crème fraiche

1½ tbsp Dijon mustard

2 garlic cloves, crushed

4 sprigs of rosemary leaves, picked and chopped

400g/12oz Brussels sprouts, thinly sliced

2 heads of chicory, leaves separated and thinly sliced lengthways

60g/2oz fresh breadcrumbs

60g/2oz Parmigiano Reggiano, grated


1. Preheat the oven to 200c/400f/gas mark 6.

2. Use a little of the butter to grease a large ovenproof dish.

3. Put the gruyére, crème fraiche, mustard, garlic and ½ the rosemary in a pan over a medium-high heat. Once bubbling reduce the heat and simmer gently, stirring frequently for 4-5 minutes until slightly thickened.

4. Add the sprouts and chicory leaves and combine with the sauce. Season then transfer to the ovenproof dish.

5. Combine the breadcrumbs Parmigiano and remaining rosemary and scatter over the top.

6. Drizzle over the remaining melted butter, cover with foil and bale for 25 minutes.

7. Remove the foil and bake for a further 15-20 minutes until golden brown and bubbling.

8. Serve immediately with a green salad or along with leftover roast meat.

I reckon you could substitute leeks for chicory.

Add bacon to make a one-pan meal.

“All shall be well and all shall be well and all manner of things shall be well”. - Julian of Norwich

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