Summary

Ingredients

• 4 small chicory
• 1 cl balsamic vinegar
• 1 pinch (s) salt
• 1 teaspoon vegetable stock, grained
• 10 ml water
• 10 ml olive oil

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Instructions

1. First, if necessary, free the chicory from earth and other things with cold water. Then each of the heads is quartered.
2. Heat some olive oil in a pan (do not burn, maybe switch to 3/4 heat) and lightly fry the chicory as it is on each side. Now add the granulated broth and deglaze with the balsamic vinegar and water. Add the salt while the water is evaporating. This ensures that the bitter substances in the vegetables are removed. When the chicory is nice and brown on all sides, it can be served on a platter sprinkled with a little parsley.
3. I guarantee your guests will have big eyes at the first bite.