Braised White Chicory
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Feeds 1 - 2 people 
Prep time 5m
Cook time 20m
Description
If you’re a little bit wary of the bitterness of endives, this is the chicory recipe that will make you fall in love with them. They’re braised in stock until soft, caramelised and sweet. This makes a great side dish for sausages or meaty fish, such as cod. Make sure to use good stock, as it’s important for the flavour of the finished dish.
- 2 white chicory, outer leaves removed and cut in half lengthways
- A squeeze of lemon juice
- 150ml vegetable or chicken stock
- 25g butter
- A splash of olive oil
- 1 tablespoon chives
- Blanch the chicory for 2 minutes in boiling salted water. Drain.
- Heat the butter and olive oil in a frying pan and fry the endive until caramelised, turning once - around 5 minutes.
- Add the lemon juice and stock and some seasoning and pop the lid on. Cook gently for 20 minutes, turning once.
- Scatter with the chives to serve.
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Ingredients you will need
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