Creamed chicory

Creamed chicory

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Chicory, or Belgian endive, was first grown in Belgium, where it is called witlof. Its elongated yellowish leaves, with pale green tips, are tightly bunched together. Sliced across, with leaves separated, it makes a lovely salad, dressed with a little lemon juice and olive or walnut oil. It can be mixed with julienne strips of cooked beetroot or slices of orange.

Ingredients

Quantity Ingredient
6 heads chicory
90g butter
salt and freshly ground white pepper
pinch nutmeg
125ml cream

Method

  1. Cook chicory in boiling salted water for 10–15 minutes. Drain well. Heat butter in a frying pan, add chicory, salt, pepper and nutmeg and sauté over brisk heat for about 3 minutes. Add cream and bring to the boil, shaking pan until cream thickens a little.

Variation

  • Purée of chicory: prepare 6 heads chicory as for creamed chicory. When cooked, purée in a food processor fitted with a steel blade or in a blender. Reheat before serving. Good with roast beef, pork or duckling.
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