Summary

Ingredients

• 2 chicory
• 1 small zucchini
• 1 tablespoon oil, e.g., Sesame Oil
• 3 tablespoon vegetable broth
• 1 bunch chives
• 150 g crème fraîche (crème leere)
• 1 teaspoon pepper, green, pickled
• salt

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Instructions

1. 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.
2. 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.