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Smokey's chicory with saffron pepper sauce

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Ingredients for 4 servings:

  • 6 chicory
  • 1 small onion(s), finely chopped
  • 1 tbsp tarragon, fresh, chopped
  • 2 tbsp butter
  • 2 tbsp pepper, green, pickled
  • 150 ml white wine
  • 50 ml vermouth (Noilly Prat)
  • some saffron (1 sachet)
  • 200 ml cream
  • Salt and pepper from the mill

Instructions

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

Chicory with a twist

Halve the chicory lengthwise and cut out the bottom stalk in a wedge shape, leaving the leaves to stick together. Sauté the onion in the heated butter. Add the chicory halves, pour in the Noilly Prat and white wine, and bring to a boil. Add the saffron, green peppercorns (the whole seeds, rinsed well), and cream. Cover and simmer the vegetables for 12-15 minutes until softened. About 2 minutes before the end of the cooking time, add the tarragon and cook briefly. Season to taste with salt and pepper, if desired.

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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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