Braised chicory

Braised chicory
  • Serves icon Serves 8
  • Time icon 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.

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

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

  1. 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.
  2. 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.

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