Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 6 shrubs chicory
- 3 orange (s), juice it
- 1 glass Prosecco, approx. 00 - 50 ml
- 50 g butter
- sugar
- 200 g chestnut (s), pre-cooked
- cornstarch
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the chicory lengthways and, if necessary, cut out the bitter core (purely a matter of taste).
- Melt the sugar in the pan, add the butter and place the chicory with the cut side in the caramel. Sweat for a few minutes, then turn. Deglaze with the prosecco and let it reduce significantly. Now add the orange juice and continue to stew. When the chicory is translucent, remove it and keep it warm.
- In the meantime, add the chestnuts to the brew. Thicken with starch to taste and season with salt and pepper. Put the vegetables back in the sauce and glaze briefly with the sauce.
- Goes well with game poultry and smoked meat, but is also a dream as a vegetarian dish.
- Tip: I still like 1 or 2 slices of crispy fried bacon, bacon or something with it.
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