Braised chicory from Winter Food by Jill Norman
Chicory is best in autumn and winter; it grows well in cool, damp conditions. Long cooking, whether steaming followed by frying gently in butter, or braising with butter, as here, produces a fine d...
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Cooking tools:
- Dutch oven
- Oven
Ingredients
- 100 g butter
- 8 medium heads of chicory, trimmed
- salt
- freshly ground black pepper
- 80 ml chicken or vegetable stock, or water
- lemon juice
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