Fried Chicory
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
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 - seasoned flour
50 g 2 oz
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.