Braised Chicory

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Gary Rhodes

Published 1994

  • About

This can be used as a vegetable dish, or as part of a fish dish, particularly good with Mashed Potatoes and Grilled Sea Bass.

Ingredients

  • 6 heads Belgian chicory
  • 25 g (1 oz) unsalted butter

Method

Split the chicory down the centre, giving you twelve pieces, three per portion. Pre-heat a frying-pan and add the butter. Fry the chicory in the butter for about 3–4 minutes until they have coloured on all sides.

In a separate pan, warm the olive oil, add the sliced shallots, herbs and peppercorns and cook for a few minutes. Add the white wine and boil to reduce until almost dry. Add th