Braised chicory in thyme and mustard cream sauce

Ingredients for 2 servings:

• 500 g chicory, about three equal sized
• 50 g onion(s), finely chopped
• 100 g bacon, cut into small cubes
• 1 tsp thyme, shredded
• 2 tbsp, heaped mustard, medium hot
• some oil for frying
• 75 ml vegetable stock
• 50 ml apple cider or white wine
• 100 ml cream
• Salt and pepper, freshly ground
• some parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

fine food for the winter time

Trim the end of the chicory so that it still holds together and doesn’t fall apart, then halve it lengthwise. Fry the bacon cubes in the oil until crispy, then remove. Now brown the chicory on both sides in the bacon fat. Remove and set aside. Sweat the onion cubes in the pan and briefly fry the mustard. Deglaze with the stock, wine, and cream. Let it simmer for 2-3 minutes. Add the thyme and parsley and season with salt and pepper to taste. Add the chicory to the sauce and simmer for 20-25 minutes. Stir gently every now and then to prevent it from sticking. Remove the cooked chicory, add the bacon cubes to the sauce, ladle onto a plate, and place the chicory on top. Parsley potatoes go very well with this.