John Myers
Slowly Caramelized Lemon Chicory
The perfect slowly caramelized lemon chicory recipe with a picture and simple step-by-step instructions.
- 3 Chicory
- 1 tbsp Butter
- 1 tbsp Sugar
- 1 tbsp Lemon juice
- Salt and pepper
- Preheat the oven to 150 ° C. Heat the butter in a large ovenproof pan with a lid or in a large saucepan. Remove the outer leaves from the chicory and cut the hearts in half lengthways.
- Fry the chicory halves with the cut surface facing down on a mild heat for 20-30 minutes. They can be very close to each other, they collapse a little while braising. Turn the chicory and continue frying over a higher heat. After they have gotten color, turn them back on the cut surfaces and sprinkle with the sugar. Mix the lemon juice with 1 tablespoon of water and pour in.
- Put the lid on and stew in the oven for 2 to 2.5 hours. Season with salt and pepper before serving.
As a side dish e.g. to …
- 4 …. steamed salmon with herb butter foam (see my KB). Sufficient for 2-3 people.
Facebook Comments