John Myers
Chicory with Bacon and Radishes
The perfect chicory with bacon and radishes recipe with a picture and simple step-by-step instructions.
- 2 size Chicory flasks
- 150 g Streaky bacon
- 20 g Branded butter
- 2 Pinches Salt
- 3 tablespoon Water
- 4 tablespoon Radish sprouts from my cookbook
- Preliminary work: Halve the chicory lengthways, cut away the hard central wedge, but only enough so that the leaves can still hold together. Cut the bacon into not too fine cubes.
- Preparation: Fry the cubes of bacon in a large pan until translucent and place the chicory halves in the pan with the cut surface first, add 20 g butter, lift the fried cubes of bacon from the pan and set aside.
- Fry the vegetables until they are lightly browned, then turn them and add 2 to 3 tablespoons of water to the pan if necessary. Sprinkle with salt and put a lid on for 3 minutes – simmer over a very mild heat.
- Drizzle the leaked juice over the chicory, sprinkle with the diced bacon and serve sprinkled with the hearty sprouts.
- Tip 5: How to make the sprouts is written here: How to make fresh sprouts that only takes 3 to 4 days and is very, very simple. I always have some in the fridge because we like to enjoy them with anything.
- I served the chicory vegetables with a spit roast with potato and carrot puree.
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