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Chicory velouté verrines

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Prep Time 15 minutes
Cook Time 25 minutes
Servings 24 little verrines

Ingredients
  

  • 1 kg chicory
  • 50 gr cured ham
  • 2 schallots
  • 40 gr butter
  • 4 tbsp lemon juice
  • 1 l boiling water
  • 2 potatoes
  • olive oil
  • salt
  • pepper

Instructions
 

  • Slice and wash the chicory and potatoes.
  • Heat a bit of olive oil with butter in a casserole dish and saute the shallots with the cured ham.
  • Add the chicory and the potatoes and saute around 5 minutes.
  • Add the lemon juice, salt and pepper.
  • Fry until the chicory changes colour.
  • Add the boiling water.
  • Bring again to a boil and leave to cook for 20 minutes.
  • Mix finely until it looks like a velouté.