Parmesan baked chicory with Micro Bronze Fennel

The unique, bitter flavour of chicory meets the lemony, mildly sweet taste of fresh Micro Bronze Fennel. Light and yet absolute comfort food!

 Min. |   


  • 2 chicory
  • 140 ml milk
  • 140 ml vegetable stock
  • 70 g polenta
  • 30 g parmesan
  • 20 g grounded hazelnuts
  • 1 Seedbar Micro Bronze Fennel
  • 1 tsp olive oil
  • Salt & pepper

Step 1

Roast the ground hazelnuts in a pan without oil. Meanwhile, cook the polenta according to the instructions on the packet (with vegetable stock and milk).

Step 2

While the polenta is simmering, grate the parmesan. Then add the roasted hazelnuts and half of the parmesan to the polenta. Season with salt and pepper.

Step 3

Wash and cut the chicory in half. Fry in a pan with a drizzle of olive oil.

Step 4

Harvest Micro Bronze Fennel. Serve the prepared hazelnut polenta with fried chicory on a plate. Garnish with hazelnuts as well as fresh Micro Bronze Fennel and enjoy.

Recipe provided by the cooking app KptnCook.

More healthy and tasty recipes