Braised Chicory Recipe Three Ways

Ingredients

• 1 chicory (cut in half lengthways)
• 2 tsp olive oil
• 200 ml vegetable stock
• 30 g blue cheese (such as roquefort or vegetarian alternative, crumbled)
• 20 g walnuts (roughly chopped)
• 1 chicory (cut into quarters lengthwise)
• 240 g canned white cannellini beans (drained weight, rinsed and drained)
• 1 tbsp olive oil
• 300 ml vegetable stock
• 2 tbsp pesto (vegetarian, if required)
• 15 g blanched almonds (chopped)
• 1 chicory (cut in half)
• 1 fennel bulb (cut into half or quarters depending on size)
• 1 lemon
• 200 ml vegetable stock
• 1 tbsp pine nuts (or almond slivers)
• 10 g fresh coriander (cilantro) (roughly chopped)
• 1 tbsp olive oil

Instructions

1. 1

   --- Under the grill with blue cheese and walnuts ---

2. 2

   Set the grill to high and set the shelf about 10cm below the element.

3. 3

   Halve the chicory and place on a nonstick baking tray with a lip (as you’ll be adding stock later).

4. 4

   Drizzle with olive oil.

5. 5

   Season well with pepper.

6. 6

   Pop under grill for 5 minutes – it should brown on both sides

7. 7

   Add the stock.

8. 8

   Return to the grill and turn down to low. Cook for 20 minutes, turning halfway.

9. 9

   Once the chicory is nicely browned move to a serving dish.

10. 10

    Scatter the walnuts on top.

11. 11

    Crumble the blue cheese on top and serve, season if desired and serve.

12. 12

    --- Roasted with cannellini beans ---

13. 13

    Preheat oven to 220C (200C fan).

14. 14

    Quarter the chicory and place on an oven tray.

15. 15

    Add the beans.

16. 16

    Drizzle with olive oil.

17. 17

    Season with black pepper.

18. 18

    Roast in the oven for 15 minutes until chicory starts to brown.

19. 19

    Add stock.

20. 20

    Loosely cover with foil and return to the oven for a further 20 minutes.

21. 21

    Transfer the beans to a serving dish.

22. 22

    Place the chicory on top and drizzle with pesto.

23. 23

    Scatter with chopped almonds and serve.

24. 24

    --- On the hob with fennel, lemon and pine nuts ---

25. 25

    Oil a griddle pan and place over a high heat

26. 26

    Add the chicory and fennel to the pan.

27. 27

    Cook for about 5 mins until the leaves start to colour, turning halfway through.

28. 28

    Once the chicory and fennel have got a bit of colour, turn the heat down to medium and squeeze over half a lemon

29. 29

    Pour in the stock, being careful as it may spit.

30. 30

    Cover the pan loosely (use foil if you don’t have a lid) and simmer cook for 10 minutes or until all the liquid has just about gone.

31. 31

    Transfer everything to a serving bowl.

32. 32

    Scatter with toasted pine nuts.

33. 33

    Add the fresh coriander. Squeeze over the remaining lemon juice and serve.