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5 from 5 votes

Roasted Chicory

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 2 people

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 100g | Calories: 237kcal | Carbohydrates: 11g | Protein: 1.7g | Fat: 20.9g