Chicory is often used raw in salads, yet it is delicious cooked, too. Slow-braising accentuates its unique flavour, giving it a rich, slightly bitter-sweet taste —perfect with pork and veal.
PREP TIME: 15 min
COOK TIME: 40 min
READY TIME: 55 min
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- 55 g/2 oz/4 tbsp butter, softened
- 6 large or 12 small chicory
- 15 ml/1 tbsp sugar
- 15-30 ml/1—2 tbsp fresh lemon juice
- 60 ml/4 tbsp chicken stock or water
1Preheat the oven to 170°C/325°F/ Gas 3. Spread half the butter over the base of a shallow baking dish just large enough to hold the chicory in a single layer.
2Discard any wilted or bruised outer leaves from the chicory and, using a stainless steel knife, trim the root end. For particularly large chicory, core out the bitter centre stem of the root. Wipe with kitchen paper (do not wash them).
3 Place the chicory in the dish. Spread over the remaining butter, sprinkle with sugar and a little lemon juice and pour over the stock or water. Cover with foil and bake for 30—45 minutes until ténder.
4 Serve immediately on if you like, arrange the chicory in a warmed serving dish and reduce the juices over a high heat, pour the juices over the chicory and serve.
To make Chicory au Gratin, prepare as above. Preheat the grill. Stir 40 g/11/2 oz grated Gruyère or Emmenthal cheese into 60 ml/4 tbsp crème fraîche or double cream. Spoon over the top and grill until golden and bubbly.