Braised Chicory

Braised Chicory large icon This is an interesting way of cooking chicory that takes the bitter edge off it and goes especially well with fish or roasted meats.

Ingredients

  • 240g Chicory (3)
  • 60g Shallot (2)
  • 2 cloves of Garlic (about 8g)
  • 500ml Chicken Stock
  • Preparation Time: 5 minutes
  • Cooking Time: 20 minutes
  • Serves: 3

Method

  1. Cut the chicory in half lengthways, peel and slice the shallot, peel and finely chop the garlic.
  2. Put all the ingredients into a saucepan, putting the stock in last, then season with salt & pepper.
  3. Bring the stock up to the boil, turn down the heat to a gentle simmer and cook for 15 minutes.
  4. Remove the chicory from the pan and serve.

Useful Information

Can it be Frozen? No.

Can it be prepared in advance? Yes, to stage 4 up to 1 day in advance (reheat it with a small amount of stock in a pan or in the oven).

Will leftovers be nice? Yes, for up to 1 day.

Notes

  • You can make a sauce by reducing the cooking liquor by half and adding 100ml of double cream.