Braised chicory

Braised chicory

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.

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 – at its best in the UK from January to around mid-March.

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

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
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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.

Nutrition

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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