Cut chicory in half lengthwise, cut out stem generously. Clean apple, remove core, cut in half and divide into wedges.
Scrub potatoes well with root brush in cold water, cut into wedges.
Remove peel from onions and cut into fine cubes. Chop chives, chop cress. Fry chicory in hot clarified butter on both sides until golden, then wrap in ham.
Place chicory in a frying pan with hot oil and rosemary sprigs, cook in the oven at 170 to 180 °C for about eight to ten minutes. Sauté onions in hot clarified butter until translucent, sprinkle with flour, pour in milk, add vegetable soup. Stir until smooth, stir in cheese.
Stir in chives, season with salt, pepper and nutmeg.
Fry potatoes in hot clarified butter on both sides until golden brown. Season with salt, pepper and nutmeg. Roast apple slices at the last moment.
Serve:
Pour cheese sauce on oval plate, place chicory on top, arrange apple slices on top. Arrange potato wedges next to it and sprinkle with cress.
264 Kcal – 9 g fat – 15 g egg white – 29 g carbohydrates – 2, 5 Be
Our tip: It is best to use fresh herbs for a particularly good aroma!
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