John Myers
Ingredients for 2 servings:
- 6 chicory plants
- 3 oranges, juice
- 1 jar of Prosecco, approx. 100 – 150 ml
- 50 g butter
- n. B. sugar
- 200 g chestnuts, pre-cooked
- n. B. cornstarch
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Goes well with game birds and smoked meat, but is also a dream as a vegetarian dish.
Halve the chicory lengthwise and, if desired, remove the bitter core (purely a matter of taste). Melt the sugar in a pan, add the butter, and place the chicory, cut-side down, in the caramel. Sauté for a few minutes, then turn. Deglaze with the Prosecco and allow to reduce significantly. Now add the orange juice and continue to simmer. When the chicory is translucent, remove it and keep warm. In the meantime, add the chestnuts to the stock. Thicken with starch to taste and season with salt and pepper. Return the vegetables to the sauce and briefly glaze with the sauce. Goes well with game birds and smoked meats, but is also a dream as a vegetarian dish. Tip: I like to add one or two slices of crispy fried bacon, or something similar.
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