Braised chicory with orange, thyme & honey

Braised chicory with orange, thyme & honey

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.

4.5 out of 5 stars(2) Rate this recipe
Gluten freeHealthySource of fibre
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 4 white chicory
  • 35g unsalted butter
  • 3 tbsp olive oil
  • ½ tsp coriander seeds
  • 4 sprig/s thyme
  • 2 bay leaves
  • 2 oranges
  • 2 oranges (scrubbed), zest and juice
  • 1 tbsp clear honey
  • ½ tbsp sherry vinegar

Method

  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.

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

944kJ/ 229kcals

Fat

19g

Saturated Fat

6.4g

Carbohydrates

8.9g

Sugars

7.2g

Fibre

6.3g

Protein

1.2g

Salt

0.1g

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