John Myers
Roasted Chicory
The perfect roasted chicory recipe with a picture and simple step-by-step instructions.
- 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.
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