We created this recipe to try and make up for the dearth of ideas for using chicory.
We think it is SUCH a comforting snack or side dish, and is great for using any slightly bitter salad-y leaf if you want something hot.
We did stumble across someone else’s recipe which used roughly torn chicory leaves on top of a pizza, and we also think that is a BRILLIANT idea!
Ingredients:
(Serves 4 as a side)
800g potatoes, cubed
1 head of chicory
1 can of beans – butterbeans, haricot, broad beans, or pinto)
250g sour cream / firm yogurt / cottage or cream cheese
Salt and pepper
Method:
* Cube and boil the potatoes until tender enough to mash, adding in the drained beans to heat through in the last five minutes.
* Meanwhile, prepare the chicory by cubing it and sauteeing lightly until just catching brown edges, which should take around 5-8 minutes.
* Drain the potatoes and beans, then mash with the chicory, cheese / cream / yogurt, and sesoning to taste, especially lots of black pepper.
* If you can stand to wait any longer, grill, uncovered, for 10 minutes until the top is starting to brown.
Serve hot as a side dish or as a snack.
Time From Cupboard-To-Table:
45 minutes
Categories: recipes, seasonal eating, vegetarian
