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Braised chicory with orange, thyme & honey

Braised chicory with orange, thyme & honey

By Alexander Ferreira
10’ Prep time
25’ Cook time
35’ Total time
229 Calories
4 Serving

Summary

Braising softens chicory’s texture, turning it supple and sweet. this makes a delicious side dish for roast chicken, pork or game – or add some grains and crumbled goat’s cheese for a simple vegetarian main from lucas hollweg.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Carefully trim a couple of millimetres from the root end of the chicory (not too much – you want the layers to stay together), then cut each bulb in ½ lengthways. Heat the butter and oil in a large saucepan or sauté pan. Add the chicory halves, cut-side down, in a single layer. Season, scatter over the coriander seeds and cook for about š minutes until the underside is starting to caramelise.
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Step 2

Gently turn the chicory over and add the thyme, bay leaves, orange juice, honey and vinegar. Bring to a simmer, cover with a lid or a piece of foil, and cook for 15-20 minutes until the chicory is tender to the core and the juices are syrupy. Scatter with the orange zest to serve.

Ingredient

  • Olive oil
    Olive oil
    3 tbsp
  • Unsalted butter
    Unsalted butter
    35 grams
  • Sherry vinegar
    Sherry vinegar
    0.5 tbsp
  • Thyme
    Thyme
    4 sprig/s
  • Coriander seeds
    Coriander seeds
    0.5 tsp
  • Bay leaves
    Bay leaves
    2
  • Oranges
    Oranges
    2
  • Clear honey
    Clear honey
    1 tbsp
  • White chicory
    White chicory
    4
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