Chicorée De Bruxelles

Brussels Chicory

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The best chicory is grown in Belgium and much of it is exported. One of the favourite Belgian methods of cooking it is to put the chicory in a well buttered fireproof dish, closely packed side by side, with a sprinkling of salt and pepper, 1 or 2 tablespoons of water, and a few pats of butter over them. They are covered with buttered paper and cooked slowly till they begin to colour, when they are turned, and cooked till quite tender.