Chicory Vegetables with Zucchini Sauce

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Clean, wash and drain the chicory, cut in half and add a little salt. Wash the zucchini, drain and cut into small cubes. Heat the oil in a pan, fry the chicory briefly over a low heat. Add the vegetable stock and simmer for about 10 minutes in a closed saucepan over a mild heat. Remove the chicory with a slotted spoon and set aside while still warm.
For the zucchini sauce, wash the chives, pat dry and cut into fine rolls. Mix the crème légère, zucchini cubes and half of the chives with the steamed chicory stock, bring to the boil, season with salt and add green pepper. Arrange the chicory with the zucchini sauce on a preheated platter. Serve sprinkled with the rest of the chives.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.