Stewed chicory
6 servings
60 minutes
Braised chicory is a refined dish where the simplicity of ingredients meets depth of flavor. Chicory, known for its slight bitterness, becomes soft and rich through a special cooking technique. Double boiling removes sharpness, while a creamy flour sauce with meat broth adds richness and velvety texture. A light hint of nutmeg gives the dish elegance. This dish is perfect as a side to meat or as a light dinner on its own. Inspired by European culinary traditions, it reflects the pursuit of balance in taste and texture, where every detail plays its part. When served, braised chicory is drizzled with a delicate sauce that envelops each leaf in richness of aroma and flavor.
1
Remove the chicory legs, rinse it, and place it in a pot, covering it with salted water. Bring to a boil. In another pot, boil an equal amount of salted water. When the chicory boils, it needs to be transferred to another pot to avoid bitterness. Bring the water to a boil and cook for another 15 minutes.
- Chicory root: 12 pieces
- Salt: to taste
2
Melt the butter with sunflower oil, mix in the flour, and cook, stirring, for 2 minutes. Then slowly pour in the broth, add the leg, chicory, and a pinch of freshly ground nutmeg. Cook for 10-12 minutes. Then remove the leg and transfer the chicory with the sauce to a warmed dish.
- Butter: 25 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 1 tablespoon
- Meat broth: 275 ml
- Beef leg (foot): 1 piece
- Chicory root: 12 pieces
- Nutmeg: to taste
