Olive Magazine
Spiced Glazed Chicory Side Dish Recipe

Spiced glazed chicory

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

A side dish of chicory caramelised then braised in orange is a perfect accompaniment for duck or pheasant

  • Vegetarian
Nutrition:
NutrientUnit
fat11.1g
carbs23.2g
fibre0.9g
protein1g
salt0.01g
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Ingredients

  • 50g unsalted butter
  • 4 heads chicory
  • 4 tbsp golden caster sugar
  • 3 oranges, juiced
  • a splash Cointreau or Grand Marnier
  • 1 tsp coriander seeds, crushed
  • 1 star anise, crushed

Method

  • STEP 1

    Take a knob of butter from the 50g and heat in a large frying pan. Cut the chicory lengthways from tip to toe then put in the pan cut-side down. Cook until coloured and golden then take out and put cut-side up in a roasting tray.

  • STEP 2

    Dot with the remaining butter, sprinkle with the sugar then pour over the orange juice and cointreau. Add the coriander seeds and star anise, season and cover with a damp piece of baking paper.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Roast for 20-30 minutes or until tender. Check the liquid isn’t drying up during this time. If it does, add a splash of water or vegetable stock.

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