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Chicory with parsley sauce

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Ingredients for 4 servings:

  • 1 kg chicory
  • 500 ml vegetable stock
  • 2 bay leaves
  • 2 tbsp margarine
  • 2 tbsp flour
  • ½ bunch parsley
  • salt and pepper
  • 1 sprig(s) rosemary
  • 4 tbsp soy cream cuisine (soy cream)
  • 1 tsp thyme
  • 4 tbsp lemon juice
  • Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Bring the vegetable stock to a boil with lemon juice, rosemary, thyme, and bay leaves. Steam the washed chicory in a steamer over the stock (10-15 minutes, depending on the size). Once the chicory is tender, keep warm. Melt the margarine in another saucepan, stir in the flour, and sauté. Pour in the vegetable stock through a sieve and bring to a boil while stirring. Chop the parsley and add it to the sauce along with the soy cream. Season the sauce with salt, pepper, and sugar. Arrange the chicory on a serving platter and pour the sauce over it. Serve with boiled potatoes.

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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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