Chicory in white wine cream sauce

Ingredients for 2 servings:

• 3 chicory, depending on the size
• 1 onion(s)
• Butter and oil for frying
• 50 ml white wine or sparkling wine
• 50 ml vegetable stock
• 100 ml cream or coffee milk
• 2 tomatoes
• Salt
• Pepper, from the mill
• 2 pinches of sugar
• curry powder
• 1 tsp flour

Instructions

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

Sarah Wiener once demonstrated this delicious dish on television and pointed out how healthy the bitter substances it contains are for the body. Here’s my interpretation: Wash the chicory, halve it, and carefully cut out the heart at the base so that the chicory doesn’t fall apart. Peel and dice the onions. Dice the tomatoes. Lightly fry the onions in butter and oil in a large, shallow pot or a frying pan with a lid. Then place the chicory in the pot, spread it out, and fry for 2 minutes on each side. Be careful not to burn. Then add the tomatoes and fry briefly. Deglaze with white wine, add vegetable stock and cream, and simmer over a low heat for about 8-10 minutes. Season with salt, pepper, a little sugar, and curry powder to taste. Thicken the sauce with a teaspoon of flour if necessary. The chicory can still give a little when pierced with a knife at the end, but it shouldn’t be overcooked. Potatoes or couscous go well with it, and baguette also works.