Roasted Chicory

5 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 237 kcal


  • 300 g Floury potatoes
  • 300 g Carrots
  • Salt, pepper, nutmeg
  • 1 Onion
  • 1 tablespoon Butter
  • 1 Tablespoon (level) Flour
  • 100 ml Cream
  • Vegetable broth
  • 2 Chicory
  • Chives or parsley


  • Peel, wash and cut the potatoes and carrots into pieces. Cover and cook in 0.5 l salted water for 20 minutes.
  • Peel and finely dice the onion. Sauté in hot fat in a pan until translucent. Dust with flour and sweat. Stir some water with cream and broth into the roux. Bring to the boil and simmer for 5 minutes.
  • Clean and wash the chicory and cut in half lengthways. Heat the fat in a pan with a lid. Fry the chicory all over. Season with salt and pepper. Deglaze with broth. Bring to the boil and stew covered for 4 minutes.
  • Wash the chives, shake dry and cut into rolls. Stir into the sauce except for a few. Season to taste with salt and pepper.
  • Drain the potatoes and carrots, mash them roughly and season with salt, pepper and nutmeg.
  • Take the chicory out of the pan. Arrange on plates with the puree and sauce and sprinkle with chives.


Serving: 100gCalories: 237kcalCarbohydrates: 11gProtein: 1.7gFat: 20.9g
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Written by John Myers

Professional Chef with 25 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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