This caramelised chicory has the slightly sweet, yet fresh, flavour of orange. A very tasty and easy side dish, ready to serve within half an hour.
The main thing:
Made by Véronique
Published at 2023-06-28, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
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Squeeze the juice from an orange. Wash the parsley, remove excess water, and chop finely.
Discard the outer leaves of the chicory and, with a small knife, cut out the base and some of the hardcore. If the chicory heads are very thick, it is best to cut them in half.
Heat a large knob of butter in a large frying pan. Fry the chicory on both sides until golden brown. Add 3 tablespoons of sugar and caramelise.
Pour in the orange juice and turn down the heat. Let the chicory cook gently for around 10 minutes more with the lid on the pan. Remove the lid from the pan and cook for a few minutes longer to allow any excess moisture to evaporate.
The exact cooking time depends on the thickness of the chicory. Season with salt and pepper and serve with chopped parsley. Enjoy!
What is caramelisation?
Caramelising is converting sugar into caramel by heating it. The sugar melts and then takes on a beautiful colour. This gives the sugar not only an attractive colour, but also a pleasing flavour.
Can I caramelise chicory in the oven?
Yes, you can. Fry the chicory in a frying pan with the sugar, pour the orange juice over it and place it in the oven until the chicory has softened and is a nice golden brown.