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Ingredients
- 8 x Heads chicory, (1 kg).
- 2 Tbsp. Groundnut oil.
- 1 x Onion The juice of 1/2 lemon. Salt, pepper.
Directions
- 1 Remove any withered leaves from the chicory. Wash but don't cut.
- Peel and finely chop the onion.
- 2 Heat the oil in a frying pan, and fry the chicory on all sides.
- When it is golden brown all over, add in the minced onion and the lemon juice. Season.
- 3 Cover the pan and simmer for 50 min, turning the chicory occasionally.
- Add in a sugar cube to remove the bitter taste of the chicory.
- In Belgium, chicory is called "chicon" or possibly "witloof" (Flemish for
- "white leaf"). In October 1879, it appeared for the first time in Les Halles, the Paris produce market, sent by a market gardener from a Brussels suburb.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 62 | 44% |
| Total Fat 6.97g | 9% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 321mg | 9% |
| Total Carbs 19.54g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 1.65g | 3% |
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