Braised Chicory

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 8 heads chicory
    • butter
    • salt and freshly ground black pepper
    • juice of ½ lemon or orange


    Trim root ends of chicory and wash well in cold water. Drain. Heat 4 tablespoons butter in a shallow fireproof casserole; add raw chicory, and season to taste with salt and freshly ground black pepper. Cover chicory with buttered paper. Cover casserole and simmer over a very low heat or in a slow oven (350°-M3) for 40 minutes, or until tender.

    Turn chicory over from time to time, and 20 minutes after putting chicory in the oven, sprinkle with the juice of ½ lemon or orange.