Chicory Stuffed with Salsify

For the chicory stuffed with salsify, peel the salsify and boil in salted water. Finely mash 3/4 of the salsify, cut 1/4 into small cubes and fry in hot oil until golden brown.Cut the cabbage sprouts into leaves, boil in salted water and quench in ice water.

Saute chicory tips in butter with salt and sugar until soft. Remove the chicory leaves and reduce the butter-sugar liquid until it caramelizes slightly.Spread the caramel sauce on 4 ramekins (8 cm in diameter) and line them with the chicory leaves.

For the filling, mix the cabbage sprout leaves, the salsify puree and the fried salsify cubes. Season with salt, pepper and a little grated nutmeg, add chopped thyme and parsley. Bake the chicory stuffed with salsify in the preheated oven (top and bottom heat) at 220°C on the middle shelf for about 10 minutes.

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