Chicory flamande

Chicory flamande

By
From
Encyclopedia of Food and Cookery
Serves
6

A version of braised chicory served as a first course or as a vegetable accompaniment.

Ingredients

Quantity Ingredient
6 heads chicory
60g butter
1 lemon, juiced
170ml chicken stock
1 teaspoon salt
1 teaspoon sugar
freshly ground white pepper
paprika, to garnish
or parlsey, chopped, to garnish

Method

  1. Arrange chicory in a buttered ovenproof dish. Melt butter with lemon juice, stock, salt, sugar and pepper and pour over chicory.
  2. Cover with lid or a piece of buttered baking paper and cook in preheated moderate oven 180°C for 35–40 minutes. Remove lid and brown top under a preheated grill. Sprinkle with paprika or chopped parsley.
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