Boiled Chicory

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 8 heads chicory
    • ½ pint salted water
    • 4 tablespoons butter
    • juice of ½ lemon
    • 2 tablespoons finely chopped parsley


    Trim root ends of chicory and wash well in cold water. Drain. Place chicory in a saucepan with boiling salted water, 2 tablespoons butter, and lemon juice, and cook for 20 to 30 minutes, or until tender. Drain thoroughly, reserving juices.

    To serve chicory: boil reserved pan juices until reduced a little; pour over cooked chicory; sprinkle with finely chopped parsley and top with remaining butter.