Braised chicory with syrup
easy
40
Ingredients
4 p.
- 8 chicory chicory
- 2 tbsp Sirop de Liège (Original)
- 30 g butter
- 1 tbsp lemon juice
- 100 ml vegetable stock
- 1 tsp salt
- 1 pinch pepper
Recipe
40
Preparation:
10
|
Cooking:
30
|
Marinating:
1
Prepare the chicory: Remove any damaged leaves from the 8 heads of chicory (endives) and trim the base. Use a knife to hollow out the base slightly into a cone shape to remove the most bitter part, then drizzle 1 tablespoon of lemon juice over them.
2
Brown in butter: Melt the 30 g butter in a large frying pan over a medium heat. Add the chicory and cook until browned for 10 minutes on each side, until a nice amber golden brown is achieved.
3
Braise with the lid on: Pour the 100 ml of vegetable stock, season with the 1 tsp of salt and season with a pinch of pepper. Cover and leave to braise on a low heat for 20 minutes , turning the chicory over halfway through cooking.
4
Coat with syrup Uncover the frying pan, add it 2 tbsp from syrup in Liège and turn up the heat. Let the liquid reduce for 5 minutes to glaze the chicory with a shiny and slightly caramelised lacquer.
5
Serve Check that they are cooked: the tip of a knife should push in easily. Serve the chicory piping hot, coated in their syrupy cooking juices, as a side dish or a starter.
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