Caramelised Chicory with Morels

Name: Caramelised Chicory with Morels
Ingredients: 2 shallots, finely chopped; 150 g (5 oz) small fresh morel mushrooms, cleaned; Juice of ½ lemon; 150 ml (¼ pint) water; 50 g (2 oz) unsalted butter; 4 teaspoons caster sugar; 4 large, plump white chicory heads; Salt and freshly ground black pepper; 1 tablespoon fresh sage leaves; Salt and freshly ground black pepper; 100 g (4 oz) piece of streaky bacon, cut into lardons (see tip); 300 ml (½ pint) meat stock

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

4 large, plump white chicory heads
50 g (2 oz) unsalted butter

Side dish
Gluten-free

Method

Although I am not a great lover of raw chicory, I am very fond of it cooked, which improves the flavour and removes the bitterness.

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 core with a small knife. T