May 26th, 2008
Braised Chicory Category: Recipes
In this weeks vegetable box we got some Chicory. Its actually something I’ve never eaten before. So after a quick flick through my vegetable guide - aka Sarah Ravens Garden Cookbook - I discovered that chicory, if eaten raw, can be quite bitter, but once cooked it can be delicious. I opted for the cooked version and we ended up with quite a pleasant Sunday lunch (though not in the traditional sense).
Braised Chicory for two - lunch sized portion
- 2 pieces of Chicory
- 4 slices prosciutto chopped into small strips
- Salt & Black pepper
- 15g unsalted butter
- 1 Tablespoon water
- Juice 1/2 lemon
- 100ml double cream
Method
- Butter a small oven proof dish & put oven on a low heat (100°c)
- Arrange chicory in the bowl and dot with little knobs of butter & the strips of prosciutto
- Season with salt & pepper
- Put a piece of greaseproof paper over the dish & put on lid (mine didn’t have one so I used tinfoil)
- Braised in oven for 40 minutes until tender & lightly browned
- Take out of oven and add lemon juice & cream
- Serve with crusty bread