Fried Chicory

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

In this recipe the chicory can be boiled in advance and left to cool. Flour the heads and fry them to a crisp golden brown when ready to serve. The flavour is unusually good and they go well with pork chops, lamb cutlets and roast beef

Ingredients

  • 4–6 heads chicory
  • seasoned flour
  • 50 g/2 oz butter

    Method

    Remove any outer damaged leaves of chicory and trim the base from each head. Add the chicory to a pan of boiling salted water and simmer until barely tender – about 15 minutes. Drain and cool.

    When ready to serve, roll the heads of chicory lightly in seasoned flour to coat all over. Melt the butter in a frying pan. When hot add the chicory and fry gently for about 5 minutes, turning to brown them well on all sides and heat through. Serve at once with the browned butter from the pan.