Chicory with Parsley Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg chicory
- 500 ml vegetable stock
- 2 bay leaves
- 2 tablespoon margarine
- 2 tablespoon flour
- 0.5 ½ bunch parsley
- salt and pepper
- 1 sprig rosemary
- 4 tablespoon heavy cream (soy cream)
- 1 teaspoon thyme
- 4 tablespoon lemon juice
- sugar
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock with lemon juice, rosemary, thyme and bay leaves to a boil. Steam the washed chicory in the steamer over the broth (10-15 minutes depending on size). As soon as the chicory is done, keep warm.
- Melt the margarine in another saucepan, stir in the flour and sweat. Pour the vegetable stock through a sieve and bring to the boil while stirring. Chop the parsley and add to the sauce with the soy cream. Season the sauce with salt, pepper and sugar.
- Arrange the chicory on a platter and pour the sauce over it. Jacket potatoes go well with it.
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