in Recipes

Chicory as a vegetable side dish

updated

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Ingredients for 2 servings:

  • 250 g chicory
  • 150 g tomatoes
  • 50 g corn, from the can, well drained
  • 25 g onion(s), peeled
  • 1 tsp butter
  • 2 tbsp cream
  • 1 tbsp, heaped herb cream cheese
  • ½ tsp herbs de Provence
  • Salt and pepper, freshly ground
  • possibly sauce thickener
  • some chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Goes well with fresh meatballs

Halve the chicory lengthwise, remove the stalk, and cut into slightly wider strips. Halve and dice the tomato. Finely dice the onion. Heat the butter, fry the onion, add the cream, cream cheese, and Provençal herbs, and bring to a boil. Stir in the chicory and simmer gently for about 2-3 minutes. Season lightly. Stir well to prevent sticking. Stir in the diced tomatoes and corn and heat through. Season to taste with salt and pepper. If desired, thicken the vegetables with a little sauce. Sprinkle with fresh chives and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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