Chicory Stew | Astrid's Kitchen

Ingredients

• 2 Tbs. oil
• 1/2 Spanish onion, peeled and finely chopped
• 2 cloves garlic, crushed
• 8 shallots, peeled and left whole
• 3 sticks celery, chopped in lengths
• 4 carrots, in chunks
• 8 small potatoes, halved
• 1 aubergine, in cubes
• 3/4pt/425ml vegetable stock
• 1 wineglass dry white wine
• salt and ground black pepper
• 8 small chicories-heart only
• 2 thick slices of bread, crusts on
• oil for frying
• 1oz/25g grated Parmesan cheese
• 1 Tbs. freshly chopped parsley