Summary

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

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Instructions

1. 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.
2. 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.
3. Arrange the chicory on a platter and pour the sauce over it. Jacket potatoes go well with it.