Chicory is the accidental discovery of a Belgian farmer who came across wild chicory roots while digging around in the middle of the 19th century. They looked like long yellowish shoots. Our present chicory is the result of breeding improvement. The Belgian botanist Brezier, in particular, did much to improve the fine aroma of this vegetable plant, of which Belgium is still one of the main producers. Chicory is at its best in winter. In Flemish it is called, almost poetically, “witloof” – “white leaves”. It must not turn green, otherwise it loses its mild-bitter taste.
Butter an ovenproof dish large enough to hold the heads in a single layer. Remove the outer chicory leaves.
Rinse chicory briefly, place in mold, pour little water over mold, season lightly with salt, season with pepper, top with butter flakes. Cover with ovenproof parchment paper, aluminum foil or a lid. Steam in stove at 180 °C for 25-half hours until tender. Sprinkle with parsley, bring to table. Tip: – Do not buy chicory with wilted leaves, green leaves, or leaves that are browning at the edges. First-rate chicory is narrow, firm to the touch, and has immaculate cream-colored leaves. Keep cool and dark.
– When picking off the outer leaves, cut a wedge about 3 inches long from the stem. This is where the bitter compounds are concentrated. Chicory only just before serving
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