In northern Europe, notably Switzerland, the greens of chard, chicory and curly endive are often discarded, as it’s the crisp stems that are prized. There’s no need to waste either part of these tasty, healthy vegetables. Use the greens in a pie, salad, pasta or the delicious chicory in olive dish in the video below, then turn the stems into a delicious side dish like this chicory gratin baked in a creamy, cheese-topped béchamel sauce. If you don’t have leek, use a large, chopped onion and add a few chopped green onions if you have them. You can cook the vegetables in the white sauce, top with cheese and then refrigerate until ready to bake. This recipe is easy to double or triple to feed a crowd. It’s hard to get Swiss wine in Australia, so I turn to neighbouring Germany for a wine match. A glass of Keller Limestone Kabinett riesling is a wonderful accompaniment to this rich chicory gratin. It’s delicate and aromatic with a lovely citrusy zing to refresh the palate between mouthfuls of creamy cheese sauce.
Serves 2 as a side dish
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