A recipe from one of the supermarket advertising newsletters. This on is from EDEKA. This time of the year chicory is sold everywhere. We have farmers around here that sell it locally. Getting really fresh produce is no hassle.
Other then as a salad, chicory can be prepared as a cooked vegetable. It keeps its structure while cooking. The slight bitterness gives a distintive flavour.
The combination with bacon is a winner. There are many recipes available for it.
Recipe for 2:
2 big chicorys, 5 medium potatoes, 30 g Parmesan, 1 stalk rosemary
60 g bacon, 2 tbsp oil, salt and pepper
200 ml veg stock, juice of 1/2 lemon, 60 ml double cream, 1 tsp potato starch with 1 tbsp water
I used my air fryer for the potato cubes. But you can deep fry or pan fry them. Season them well afterwards. They were just watered, dried, tossed in oil and herbs and air fried for 20 min at 180C.
When the potatoes cook, chop the bacon and start it in oil for 5 min. Take off the outer leaves of the chicory and cut the thing in the middle in two parts. Set them down in the bacon pan. Add lemon juice. Brown for 2 min, turn and brown the other side. Pour in stock and cream, toss in the rosemary and season with salt and pepper. Cook covered on medium for 5-8 min, depending on the size of the chicory. Uncover and sprinkle with Parmesan.
Bind the sauce with the starch slurry.
Serve with the potato cubes.
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