Origin: Holland

• Description
• Applications
• Storage
• Recipe

• A favorable and leafy vegetable that grows in the dark to keep the head of the leaves white and compact. Its flavor is rich and sweet with a hint of bitterness. Chicory is useful and a great addition to many dishes. One serving of chicory is 3 cups of chopped leaves.

• Chicory works best in composed salads rather than tossed with other, softer leaves. Raw chicory leaves are excellent eaten fresh, drizzled with a little vinaigrette, or stir-fried and served as a vegetable side dish. Whole heads of chicory can be baked, poached, or griddled.

• Chicory will keep up to five days when stored in a sealed plastic bag in the refrigerator.

• Braised White Chicory

  Ingredients:

  2 white chicory, outer leaves removed and cut in half lengthways
  A squeeze of lemon juice
  150ml vegetable or chicken stock
  25g butter
  A splash of olive oil
  1 tablespoon chives
  

  Instructions:

  1. Blanch the chicory for 2 minutes in boiling salted water. Drain.
     
  2. Heat the butter and olive oil in a frying pan and fry the endive until caramelized, turning once - around 5 minutes.
     
  3. Add the lemon juice and stock and some seasoning and pop the lid on. Cook gently for 20 minutes, turning once.
     
  4. Scatter with the chives to serve.