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Chicory and cheese panade

Name: Chicory and cheese panade
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 1 tbsp olive oilApple-converted-space; 2 leeks, roughly sliced; 4 banana shallots, slicedApple-converted-space; 4 fat garlic cloves, crushed; 1 tsp fresh thyme leaves, plus extra to garnishApple-converted-space; 3 chicory heads, quartered lengthways; 200g day-old bread, roughly torn or chopped; 600ml vegetable stock, hot; 75g mature cheddar, freshly grated; 75g blue cheese, crumbled (we used stilton)Apple-converted-space; You’ll also need…Apple-converted-space; 25cm diameter flameproof casserole or deep ovenproof frying pan

Published: 13 Nov 19
Updated: 18 Mar 24

This cheesy, meat-free version of panade, a French-style casserole made with bread, is a great way to use up bits of stale bread and savoury bits and takes comfort food to the next level.

Fancy a more meaty casserole? Take a look at this creamy pork and sherry recipe with parmesan dumplings.

Easy
October 2019

Test kitchen approved

Serves 4
Hands on time 15 min, simmering time 10 min, oven time 45 min

This cheesy, meat-free version of panade, a French-style casserole made with bread, is a great way to use up bits of stale bread and savoury bits and takes comfort food to the next level.

Fancy a more meaty casserole? Take a look at this creamy pork and sherry recipe with parmesan dumplings.

Vegetarian recipes

Nutrition: For 4

Calories: 356kcals
Fat: 18.3g (9.2 saturated)
Protein: 16.2g
Carbohydrates: 28.8g (4.4g sugars)
Fibre: 5.7g
Salt: 1.2g

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Ingredients

1 tbsp olive oil
2 leeks, roughly sliced
4 banana shallots, sliced
4 fat garlic cloves, crushed
1 tsp fresh thyme leaves, plus extra to garnish
3 chicory heads, quartered lengthways
200g day-old bread, roughly torn or chopped
600ml vegetable stock, hot
75g mature cheddar, freshly grated
75g blue cheese, crumbled (we used stilton)

You’ll also need…

25cm diameter flameproof casserole or deep ovenproof frying pan

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Method

Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in the casserole/ frying pan and cook the leeks and shallots over a medium heat for 10 minutes until soft and lightly coloured. Add the garlic and thyme and continue cooking for 1 minute.
Stir in the chicory and bread until combined with the leek mixture. Pour in the stock and stir in half of both cheeses. Scatter the remaining cheeses on top, then simmer for 10 minutes.
Transfer the casserole/pan to the oven and bake for 45 minutes until golden and crisp on top. Remove from the oven and leave to sit for 10 minutes. Scatter over extra thyme and serve with a green salad.

Recipe from October 2019 Issue

Nutrition

Nutrition: per serving

Calories: 356kcals
Fat: 18.3g (9.2 saturated)
Protein: 16.2g
Carbohydrates: 28.8g (4.4g sugars)
Fibre: 5.7g
Salt: 1.2g

delicious. tips

Use up any leftover cheese you happen to have in the fridge. If you’re not vegetarian, try stirring in a few crispy bacon lardons at step 2.
A panade is a French-style casserole made with bread. It’s a great way to use up stale bread and savoury bits.