Ingredients
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8
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2
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10
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2
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2
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-
-
-
-
-
-
-
-
-
Directions
Chicory With Lemon Flemish Style, For ZWT 6, This came out really good and lemony used cabbage since I really don’t care for endive, but I really wanted to try the Lemon Flemish Style part Very nice recipe Made for ZWT #6 – ZINGO
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Steps
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1
Done
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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). |
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2
Done
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2. Divide the Butter in Half Between 2 Frying Pans or Very Wide, Shallow Saucepans With Tightly Fitting Lids and Heat Until It Foams. |
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3
Done
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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. |
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4
Done
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4. Add Half the Stock to Each Cooking Receptacle, Cover Tightly and Reduce the Heat to Low. Simmer For 5 Minutes. |
|
5
Done
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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
Done
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6. Sprinkle With a Little Salt and Freshly Ground White Pepper and Serve. |
