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Chicory vegetables with cream and walnuts

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Ingredients for 4 servings:

  • 800 g chicory
  • 1 lemon(s), the juice
  • 2 tbsp sugar
  • 8 tbsp cream
  • 2 tbsp butter
  • 2 tbsp walnuts, chopped
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Side dish to fried noble fish, e.g., monkfish

Wash the chicory thoroughly and cut into thin strips, then toss with the lemon juice and sugar. Sauté the strips in the butter over low heat until tender, depending on the desired crunch. Add the cream, reduce slightly, and season with salt and pepper; freshly ground black pepper is definitely the best. Stir the walnuts into the vegetables before serving.

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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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