Smokeys Chicory with Saffron-pepper Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 chicory
- 1 small onion (s), finely chopped
- 1 tablespoon tarragon, fresher, chopped
- 2 tablespoon butter
- 2 tablespoon pepper, green, pickled
- 150 ml white wine
- 50 ml vermouth (Noilly Prat)
- some saffron (1 letter)
- 200 ml cream
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Halve the chicory lengthways and cut out the bottom stalk in a wedge shape so that the leaves still stick together. Sweat the onion in the heated butter. Add the chicory halves, pour in the Noilly Prat and white wine and bring to the boil.
- Add the saffron, green pepper (the whole grains, rinsed well) and cream and cover the vegetables and braise for 12-15 minutes until soft. Add the tarragon approx. 2 minutes before the end of the cooking time and cook briefly. Season to taste with salt and possibly pepper.
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