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Chicory with herb cream

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Ingredients for 4 servings:

  • 1 ½ kg chicory
  • 800 g schnitzel meat
  • 2 tbsp oil
  • salt and pepper
  • nutmeg
  • Cayenne pepper
  • 2 packs of sauce powder for light sauce
  • 125 ml sweet cream
  • 2 bunch parsley, flat
  • Lemon juice, fresh
  • n. B. water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

simply

Remove the bitter core from the chicory and then cut the chicory into approximately 3 cm long pieces. Dice the schnitzel meat and fry in oil. Add the chicory and sauté. Season everything generously with salt, pepper, nutmeg, and cayenne pepper. Add 1/2 cup water and simmer, covered, for 10 minutes. Prepare a light sauce with 3/8 l water and 1/8 l cream according to the package instructions. Stir chopped parsley into the cream sauce and season with lemon juice. Arrange the chicory meat in a bowl and serve the sauce separately. I recommend potatoes as a side dish.

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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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