4 large heads of chicory (French or Belgian endive (Witloof chicory)
1 1/4 cup (1/2 pint) 300 ml vegetable stock
grated rind and juice of 1 orange
salt and pepper, to taste
grated nutmeg, to taste
25 g (1 oz) hazelnuts (filberts), coarsely chopped
1 1/4 cup (1/2 pint) 300 ml vegetable stock
grated rind and juice of 1 orange
salt and pepper, to taste
grated nutmeg, to taste
25 g (1 oz) hazelnuts (filberts), coarsely chopped
method
1. Cut the chicory in half lengthways and place in a saucepan.
2. Pour over the stock, orange rind and juice, seasonings and nuts.
3. Bring to the boil, cover, lower the heat and simmer for 5 - 10 minutes, until the chicory is tender but still crisp.
4. Drain the chicory, reserving the cooking liquid, place in a serving dish and keep warm.
5. Reduce the cooking liquid over a high heat to about 150 ml (1/4 pint) and pour over the chicory.
Serve hot.
2. Pour over the stock, orange rind and juice, seasonings and nuts.
3. Bring to the boil, cover, lower the heat and simmer for 5 - 10 minutes, until the chicory is tender but still crisp.
4. Drain the chicory, reserving the cooking liquid, place in a serving dish and keep warm.
5. Reduce the cooking liquid over a high heat to about 150 ml (1/4 pint) and pour over the chicory.
Serve hot.
serving amount
serves 4
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