Braised chicory

Name: Braised chicory
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 4-6 chicory, halved, or quartered if large; 50g butter; Splash of dry white wine; 150ml vegetable stock, hot; 2 tbsp finely chopped flatleaf parsley

Easy
April 2012

Easy
April 2012

Test kitchen approved

Serves 8
Takes 10 minutes to make, 30-35 minutes to cook

Looking for a new and interesting vegetable accompaniment to your roast? Try this simple but flavoursome braised chicory – at its best in the UK from January to around mid-March.

Vegetarian recipes

Nutrition: per serving

Calories: 55kcals
Fat: 5.3g (3.3g saturated)
Protein: 0.4g
Carbohydrates: 0.7g (0.3g sugars),
Fibre: 0.5g
Salt: 0.1g

Nutrition: per serving

Calories: 55kcals
Fat: 5.3g (3.3g saturated)
Protein: 0.4g
Carbohydrates: 0.7g (0.3g sugars),
Fibre: 0.5g
Salt: 0.1g

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Ingredients

4-6 chicory, halved, or quartered if large
50g butter
Splash of dry white wine
150ml vegetable stock, hot
2 tbsp finely chopped flatleaf parsley

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Put the chicory, cut-side up, in an ovenproof dish. Dot all over with the butter and splash over the wine and stock.
Season with black pepper and a little salt, then cover with foil. Cook for 20-25 minutes, then remove the foil and cook for a further 10 minutes until really tender. Sprinkle with the parsley and serve.