Stuffed Chicory Halves

Clean, rinse and cut chicory in half lengthwise. Hollow out chicory halves except for 3 layers of leaves. To do this, cut the stalk and lift out the inner leaves. Flatten chicory halves on the round side to create a standing surface. Cut what has been hollowed out into narrow strips. Peel carrots and apples. Cut apples into quarters and remove cores. Grate carrots and apples. Coarsely chop nuts. Peel and grate ginger.

Thinly grate lime peel, squeeze juice. Drain curd.

Put just under half of the butter with honey in a frying pan and melt. Add grated apples and chicory strips, carrots, ginger, lime zest and juice and salt. Saute the carrot-apple mixture over high heat for 6-8 min until soft, stirring a second time each time. Allow mixture to cool for 10 min. Put remaining butter in flakes into a large, shallow casserole dish. Preheat oven to 200 °C (gas 3, convection oven 200 °C). 3.

Stir the curd cheese and egg into the apple-carrot mixture. Fill the mixture into the hollowed out chicory halves. Place the halves side by side in the casserole, sprinkle with the chopped nuts. Close the crock pot and cook everything together on the 2nd rack from the bottom for half an hour. Open the pot, add the apple juice, cook the chicory halves for another 20 minutes until the walnuts form a crispy brown crust.

Serve with baguette.

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