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Robert Carrier

Boiled Chicory

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Preparation info
  • Serves

    4

    Appears in
    top 1000The Robert Carrier Cookbook
    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • 8 heads chicory
    • ½ pint salted water
    • 4 tablespoons

    Method

    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 red

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