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Chicory – Potatoes

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Ingredients for 3 servings:

  • 1 kg potatoes, small
  • 3 chicory
  • 200 ml sweet cream
  • 200 ml chicken broth
  • Lemon thyme
  • oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the peeled potatoes in the broth for about 15 minutes. Cut out the bitter center of the chicory and fry it in a pan until browned. Add the cream and the potatoes and broth to the pan. Bring back to a boil and season generously with salt and pepper. Fry the lemon thyme in hot oil and pour over the potatoes. If you’re choosing the potatoes as a main course, simply increase the quantities.

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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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