2 tbsp olive oil
25 g butter
pack of 2 chicory
juice and zest of 1 lemon
salt and freshly ground black pepper
1 tbsp tarragon, finely chopped
25 g butter
pack of 2 chicory
juice and zest of 1 lemon
salt and freshly ground black pepper
1 tbsp tarragon, finely chopped
method
1. Heat a frying pan and heat the oil and butter together. Do not allow to burn.
2. Split the chicory in half lengthways and when the oil is hot, place the chicory in the pan cut side down.
3. Cook for a few minutes, until the chicory begins to colour and add the lemon zest and seasoning.
4. Turn over and cook the other side until the chicory is soft.
5. Add the juice of the lemon and the tarragon.
6. Stir to combine with the pan juices.
Serve.
2. Split the chicory in half lengthways and when the oil is hot, place the chicory in the pan cut side down.
3. Cook for a few minutes, until the chicory begins to colour and add the lemon zest and seasoning.
4. Turn over and cook the other side until the chicory is soft.
5. Add the juice of the lemon and the tarragon.
6. Stir to combine with the pan juices.
Serve.
serving amount
serves: 2
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