Chicory and cheese panade
- Portion size: Serves 4
- Hands on time 15 min, simmering time 10 min, oven time 45 min
- Difficulty: easy
This cheesy, meat-free version of panade, a French-style casserole made with bread, is a great way to use up bits of stale bread and savoury bits and takes comfort food to the next level.
Fancy a more meaty casserole? Take a look at this creamy pork and sherry recipe with parmesan dumplings.
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Ingredients
- 1 tbsp olive oil
- 2 leeks, roughly sliced
- 4 banana shallots, sliced
- 4 fat garlic cloves, crushed
- 1 tsp fresh thyme leaves, plus extra to garnish
- 3 chicory heads, quartered lengthways
- 200g day-old bread, roughly torn or chopped
- 600ml vegetable stock, hot
- 75g mature cheddar, freshly grated
- 75g blue cheese, crumbled (we used stilton)
You’ll also need…
- 25cm diameter flameproof casserole or deep ovenproof frying pan
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in the casserole/ frying pan and cook the leeks and shallots over a medium heat for 10 minutes until soft and lightly coloured. Add the garlic and thyme and continue cooking for 1 minute.
- Stir in the chicory and bread until combined with the leek mixture. Pour in the stock and stir in half of both cheeses. Scatter the remaining cheeses on top, then simmer for 10 minutes.
- Transfer the casserole/pan to the oven and bake for 45 minutes until golden and crisp on top. Remove from the oven and leave to sit for 10 minutes. Scatter over extra thyme and serve with a green salad.
Nutrition
- 356kcals Calories
- 18.3g (9.2 saturated) Fat
- 16.2g Protein
- 28.8g (4.4g sugars) Carbs
- 5.7g Fibre
- 1.2g Salt
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