Braised Chicory Ingredients
8 heads chicory
- butter (for braising)
- 100 g. butter (for the sauce)
- pinch sugar
- a little light broth, white wine or water
- 250 g. Gruyère cheese or similar
- 150 g. bread crumbs
- salt, pepper
How to make Braised Chicory
- Melt two tablespoon of butter in a pan (not iron). Add the prepared chicory to the butter, season with a little salt and pepper. Braise on all sides and allow to take on a little tan colour, adding a little broth, wine or water as necessary. Cover and allow to braise for 15 to 20 minutes over low heat (12 min. or so for halves). If necessary, add a little more water to prevent burning. When they are finished, you should have a few spoons of ‘liquor’ to baste them with.
- If you prefer not to use wine in this dish, add a 1-2 t. of lemon juice to the braising liquid.
- Carefully transfer to a baking dish large enough to snuggly hold the chicory. Mix together the bread crumbs and the cheese and distribute over the chicory. Place in a hot oven under the grill until the cheese is bubbly and turns tan.
- Variation: of course you can make this dish using bechamel sauce. Just make enough to cover the chicory, then distribute the cheese and bread crumb mixture. Also delicious! Another variation is to sauté a tablespoon of small diced red and green pepper per two chicory. Add this as the chicory is braising.
British Jacket Potatoes is ready to serve.