Saturday, October 30, 2010

Roasted chicory

So many people do not like chicory because of it bitterness. But it so laden with vitamins A, K and C, that it’s a sin to ignore it. Bitterness can be masked and smoothed by the right sauce!
This dish makes a good starter. 

Serves 2:
2 chicory bulbs
4 bacon or smoked ham rushers
6 thyme branches
4 garlic cloves
6 tbsp balsamic vinegar
6 tbsp olive oil
1 tsp Brown sugar
2 tbsp grated Parmesan

Preheat oven to 180 ˚C.

2)      Wash and pat dry chicory bulbs. Halve them and coat with bacon rushers. Place in heatproof dish cut side up. 

3)      Place peeled garlic cloves, thyme leaves, sugar, olive oil, balsamic vinegar in a blender or small food processor. 

Blend everything together and pour the dressing over chicory. 

4)      Place in the oven and roast for 20-30 min. Chicory pricked with a fork should be slightly soft. Sprinkle with cheese and roast for 2-3 min more, until cheese has soften but not melted completely. 

 Have a nice meal!

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