Chicory in Creamy White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 chicory, depending on the size
- 1 onion (s)
- Butter and oil for frying
- 50 ml white wine or sparkling wine
- 50 ml vegetable stock
- 100 ml cream or coffee milk
- 2 tomato (s)
- salt
- Pepper from the grinder
- 2 pinches sugar
- Curry powder
- 1 teaspoon flour
Print Recipe
Pin Recipe Instructions
- Sarah Wiener once pre-cooked this delicious dish on television and pointed out how healthy the bitter substances it contains are for the body. Here is my interpretation:
- Wash the chicory, cut in half and carefully cut out the heart at the base so that the chicory does not fall apart. Peel and dice the onions. Dice the tomatoes.
- Lightly fry the onions in butter and oil in a large shallow saucepan or pan with a lid. Then place the chicory in the saucepan, distribute and fry for 2 minutes on each side. Be careful not to burn it. Then add the tomatoes and fry briefly. Then deglaze with white wine, pour in the vegetable stock and cream and simmer on a low heat for approx. 8-10 minutes. Season with salt, pepper, a little sugar and curry powder to taste. If necessary, bind the sauce with a teaspoon of flour. The chicory may give way a little at the end if you stab it with the knife, but it shouldn`t be too overcooked either.
- Potatoes or couscous taste good with them, and baguettes also go well.
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