Name: Twice-Cooked Chicory with the Flavours of Provence
Cuisine: French
Ingredients: 12 black olives; 350 g (12 oz) plum tomatoes, skinned, deseeded and coarsely chopped; 2 teaspoons tomato purée; 4 large, plump white chicory heads; 1 small bay leaf; Salt and freshly ground black pepper; 2 tablespoons coarsely chopped fresh basil leaves; Juice of ½ lemon; 2 teaspoons caster sugar; 25 g (1 oz) unsalted butter; 150 ml (¼ pint) water; 3 tablespoons olive oil; 2 garlic cloves, crushed; 1 teaspoon fresh thyme leaves

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

4 large, plump white chicory heads
25 g (1 oz) unsalted butter

Europe
France
Side dish
Gluten-free
Vegan
Mediterranean

Method

Chicory is very much underused. People tend to save it for salads, but it is excellent when cooked. Here it is braised and then baked in a rich tomato sauce.

Preheat the oven to 200°C/400°F/gas mark 6. Remove any bruised or marked outer leaves from the chicory and take out the