CHICORY WITH LEMON FLEMISH STYLE
Make and share this Chicory With Lemon Flemish Style recipe from Food.com.
Provided by Studentchef
Categories Belgian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Prepare the chicory, cutting out part of the bitter base. Rinse, dry thoroughly and cut lengthwise in half (if the heads are very fat, cut lengthwise into quarters).
- 2. Divide the butter in half between 2 frying pans or very wide, shallow saucepans with tightly fitting lids and heat until it foams.
- 3. Add the chicory pieces, spreading them out in a single layer in the hot butter, and fry over a moderately high heat until lightly browned. Turn carefully and brown the other side.
- 4. Add half the stock to each cooking receptacle, cover tightly and reduce the heat to low. Simmer for 5 minutes.
- 5. Mix the sugar with the strained juice of the 2 lemons, remove the lids and sprinkle the sweetened lemon juice all over the chicory. Turn up the heat a little to reduce the lemon juice and liquid and caramelize slightly, loosening the chicory gently with a non-stick spatula if they show signs of sticking.
- 6. Sprinkle with a little salt and freshly ground white pepper and serve.
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