Recipes
Dinner
Stir fried chicory and potatoes with BeemsterLite cheese sauce
Ingredients (for 4 persons)
- 900 g medium potatoes
- 600 g chicory
- 1/2 beef broth tablets
- 250 g BeemsterLite Matured
- 150 g raw ham
- 4 sprigs of fresh sage
- 1 garlic clove
- 35 g butter or margarine
- 35 g flour
- 200 ml milk
- freshly ground (green) pepper and nutmeg
- 2 tbsp (olive) oil
Preparation
Scrub the potatoes, boil them in their skins in just enough water to cover for 20 minutes, drain, cool, peel and cut into 6 slices. Bring a large pan of water to the boil. Trim off the root end of the chicory and cut the chicory into 4 or 6 slices. Blanch the chicory slices in the boiling water for 2 minutes. Drain nearly all of the cooking water, saving 2 dl. Add the broth tablet to the water. Roughly grate the BeemsterLite Matured. Stack the sage leaves and slice thinly. Mince the garlic clove.
Method:
Using a saucepan, melt the butter, add the flour and stir until smooth. Using a whisk, add half of the warm broth, stirring vigorously until smooth. Add the rest of the broth and the milk and stir until smooth. Allow the mixture to simmer for 5 minutes, stirring constantly. Season the sauce with pepper and nutmeg and add nearly all of the grated BeemsterLite Matured. Keep the cheese sauce warm. Next, fry the raw ham. Arrange them in the pan overlapping and fry for 1 minute. Remove from the wok. Add oil to the wok and fry the potatoes and chicory for about 8 minutes. Add the garlic and most of the sage at the end.
To serve:
Divide the vegetable mixture into 4 soup bowls, arrange the fried ham slices on top and drizzle with cheese sauce. Sprinkle the rest of the grated BeemsterLite Matured and sage.
Tip:
You can also prepare and serve this as a casserole: put the vegetable mixture in a single large casserole or four smaller casseroles, with the cheese sauce and the grated cheese. Bake in the oven at 200°C until warm and golden brown. This should take about 20 minutes after the oven has reached 200°C. Garnish with a little sage.