For the chicory, boil plenty of water in a pot, season with lemon juice, orange juice and sugar.
Wash the chicory, cut in half and cook until soft, about 20 minutes.
Then remove with a lattice ladle, toss the chicory in a little brown butter with freshly plucked thyme just before serving and season to taste.
Related Recipes:
Carrot and Tangerine CakeFor the carrot and tangerine cake, beat eggs, sugar, vanilla sugar and rum until thick and fluffy. Stir in...
Orange Punch JamFor the orange punch jam, squeeze the oranges. Put the juice and also the pulp from squeezing into a pot and...
Belgian Cucumber VegetablesRemove the skin from the onion, chop finely and sauté in butter until soft. Peel the cucumbers, cut in half...
Turkish Lamb Stew with Potatoes and CarrotsPour the milk into a larger pot. Season with lightly pressed juniper berries, bay leaves, peppercorns as well...
Chicken Breast with Ginger-Saffron Sauce on PeasPreheat the oven to 80 °C and heat a plate. Sprinkle the chicken breasts with the juice of one lemon (1)...
Gingerbread TartFor the gingerbread tart, roll out puff pastry to a thickness of two millimeters and use an upturned bowl to...
Smoked Char Mousse in Zucchini Coat and Paprika ChutneyFor the smoked char mousse wrapped in zucchini and paprika chutney, first cut zucchini into very thin slices...
Homemade Advent WreathStir through sugar, curd, vanilla sugar and salt. Fold in oil, eggs and spices. Mix flour with baking powder...
Fish Stew, CalderetaA delicious recipe with red wine! Roast almonds and pine nuts in a frying pan without fat until light brown...
Yogurt Roulade with Apple CoreFor the yogurt roulade with apple core, preheat the oven to 220 °C. Separate the eggs. Whip egg whites with...