To the pots, ready, delicious! "Children's cooking show recipe: chicory potato casserole

• 2018

The children's cooking show To the pots, ready, delicious! (Disney Channel) launches on Sunday, February 18 at 9:55 clock in the second round. A recipe from the second season: the chicory sweet potato casserole.

1. Combine bitter foods with sweeties
2. Ingredients for the chicory sweet potato casserole
3. Preparation of chicory sweet potato casserole

Chicory contains a lot of potassium, calcium and vitamins B1, B2 and C - the ideal mix of nutrients for children. But as good as it gets: chicory tastes bitter (because of the bitter substance lactucopikrin). How do you still get children to eat the turnip? And that too? Quite simply: By combining the turnip with sweet potatoes!

This idea is one of many in the second season of the children's cooking show To the pots, ready, delicious! The mission is to teach children to cook healthy from an early age. This is how the first season of the cooking show was born in cooperation with the German Nutrition Society (DGE).

Combine bitter foods with sweeties

The weekly cooking show is contested by the two chefs Marwin Haas (11 years) and Nils Wolf (12 years) and their assistant, the actor Roland Schreglmann . In 21 episodes, the second season children will learn about healthy eating playfully.

And here comes the first recipe for the second season: chicory sweet potato casserole with mushrooms and parmesan!

Ingredients for the chicory sweet potato casserole

(for 2 servings)

• 2 great chicory
• 250 g mushrooms
• 1 sweet potato (calculated at 375 g per tuber)
• 1 onion
• 1 clove of garlic
• 1 tsp thyme
• 2 tablespoons butter
• 75 ml vegetable broth
• 2 tbsp breadcrumbs
• 7 leaves of chopped parsley
• 100 ml apple juice
• ½ lemon juice
• 1 tablespoon of sugar
• Pinch of nutmeg
• ½ tsp curry powder
• 40 g of grated Parmesan

Preparation of chicory sweet potato casserole

1. Clean mushrooms, dice. Peel sweet potatoes and dice small. Peel the onion and garlic, finely chop and fry in the butter.
2. Add mushrooms and sweet potatoes, sprinkle with curry, salt, pepper and nutmeg and sauté briefly.
3. Add vegetable stock and fry until the liquid has evaporated. Add the parsley, thyme and breadcrumbs.
4. Halve chicory, cut out hard stalk. Brown the sugar in the pan (caramelise), add the apple juice and the lemon juice and bring to a boil.
5. Add the chicory halves in a gratin dish, fill with the potato mushroom mixture, pour in some of the apple juice, sprinkle with Parmesan and bake in the oven with circulating air at 180 ° for 15 min.

Nutritional information (for 2 servings):

• 484 calories
• 17.2 g protein
• 16.3 g fat
• 60.2 g of carbohydrates
• 10.2 g fiber

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