Braised chicory

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Chicory is best in autumn and winter; it grows well in cool, damp conditions. Long cooking, whether steaming followed by frying gently in butter, or braising with butter, as here, produces a fine dish: the butter brings sweetness to the somewhat bitter chicory.


  • 100 g butter
  • 8 medium heads of chicory, trimmed
  • salt and freshly ground black peppe


Preheat the oven to 170°C/325°F/gas mark 3. Melt half the butter in an ovenproof casserole that will hold the chicory side by side or in 2 tight layers. Turn the chicory heads, a few at a time, in the butter to coat them well. Put all of them into the pan, season, pour over the