Braised chicory

The Daily Telegraph - Saturday - - STYLE -

Halve six heads of chicory length­ways. Heat 120g salted but­ter in a large fry­ing pan and cook the chicory cut-side down for 10 min­utes or so, un­til well caramelised. Pour over chicken or veg­etable stock to barely cover, add a squeeze of lemon juice plus a scat­ter­ing of salt and pop on a lid. Sim­mer very, very gen­tly for 20 min­utes un­til ten­der (it’s fine to do this ear­lier in the day and re­heat).

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