How do you keep chicory with cheese sauce, ballekes and puree?

Place the oven dish in an airtight container. Make sure the food has cooled well before you place it in the fridge. The dish remains in the fridge for about 3-4 days.

Can you freeze chicory with cheese sauce, ballekes and puree?

If you want to freeze the oven dish, let the dish cool completely into room temperature. Divide the dish in portions or save it as a whole in a freezer -resistant container. Remove all air from the packaging to prevent freezer fire. Place the containers in the freezer. Keep in mind that the texture and taste of some ingredients, such as mashed potatoes, cheese sauce and chicory, can change when freezing and thawing. Warm up the oven dish well before you serve, so that all ingredients are at the right temperature.

Chicory with cheese sauce, ballekes and puree

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1h30 + 25 minutes in the oven

•

Easy

Chicory rolls get a twist with juicy meatballs. Together with potato puree and cheese sauce, this is the oven dish for the family!

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Ingredients

What do you need?

Quantity: 4P

Balls:
800 g minced pig
½ fluorescent nutmeg
1ste
4 tbsp chapelure
½ bunch of chives, finely chopped
Pepper and salt

Chicory:
9 beautiful stumps chicory
800 g of cheese sauce
50 g ground cheese

1 kg of potato puree

Balls:
800 g minced pig
½ fluorescent nutmeg
1ste
4 tbsp chapelure
½ bunch of chives, finely chopped
Pepper and salt

Chicory:
9 beautiful stumps chicory
800 g of cheese sauce
50 g ground cheese

1 kg of potato puree

Preparation method

How do you make this?

Steam 8 chicory stumps soft, squeeze the moisture out well and fry them in some butter. Set aside.

Mix the minced meat with all the ingredients, roll balls and fry them nicely brown. They don't have to be completely cooked, since they are still going in the oven.

Prepare the potato puree and the cheese sauce.

Take a large baking dish and divide the mashed potatoes along the sides. Place the fried chicory and the balls in the dish and pour the cheese sauce over it. Sprinkle with ground cheese. Gratine for 25 minutes at 185 ° C.

Meanwhile, finely chop the last chicory stump, rinse under cold water and pat dry with kitchen paper. Divide this over the dish and serve.

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