Summary

Ingredients

• 4 chicory
• 20 g mararine, (butter)
• 0.25 liter ¼ water
• salt
• 30 g butter
• Flour
• milk

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Instructions

1. Remove the damaged and withered leaves from the chicory stalks, wash the vegetables briefly and let them drain.
2. During this time, bring the salted water with the margarine to the boil, put the sticks in and cover and let them stand.
3. Arrange on the plate and pour over the butter, which has been browned beforehand. A Dutch sauce also goes with it.
4. Or:
5. Briefly steam the chicory in salted water as described above. Add a dash of milk to the cooking water beforehand and then remove the sticks, drain them, roll them in flour and fry them in butter and serve as an accompaniment to potatoes, pasta or rice, as well as roasts or pan-fried foods.
6. You leave the bitterstock in it. But if you want, if it`s too bitter for you, you can remove it before cooking.