Cut the chicory stems in half and discard the stalks. Sprinkle the leaves with powdered sugar and wrap tightly in plastic wrap to prevent them from turning brown. Place in boiling water for ten minutes.
Unwrap the chicory and sauté lightly in butter. Add the shallot and garlic, a little later add the thyme and new spice and add the lemon peel. Extinguish with white wine and clear soup. Remove the chicory after five minutes and keep it warm.
Reduce the liquid in the frying pan until only about three tablespoons remain. Bind the sauce with butter and coat the chicory with it.
Related Recipes:
Steamed ChicoryChicory is the accidental discovery of a Belgian farmer who came across wild chicory roots while digging...
Veal Kidney Roasted Whole on Steamed ChicoryLift off the fat of the kidney to about 1 cm, cut open the kidney slightly on the underside and cut out the...
Chicory Au GratinTo prepare the chicory au gratin you must first cut out the stalk from the chicory and put it in a deep pan...
Italian Style Cabbage StemsButter an ovenproof dish. Cut away the green leaves from the cabbage stems along the stem base (**). Cut the...
Ginger Chocolate Mousse CakeFor the ginger chocolate mousse cake, first prepare the shortcrust pastry. Knead the powdered sugar, butter...
Lentil Stew with SeafoodRefined Very simple 1. Clean the clams, rinse a few times in cold water and drain in a colander. Discard any...
Chicory with StrawberriesRinse chicory hot, remove bitter stalk and cut into rings. Rinse strawberries, cut in half and mix loosely...
Broccoli and Feta Cheese MousseFor the Broccoli and Sheep Cheese Mousse, line a 250 ml terrine dish with plastic wrap. Divide broccoli and...
Chicken in Mustard Sauce with Homemade Noodles and Spinach LeavesFor the chicken in mustard sauce, cut the chicken breast fillet into pieces. Heat olive oil and butter in a...
Shortbread CookiesFlour and sugar on the countertop form, press a bulge. Wrap the egg and ice cold butter in small pieces on the...