Chicory facts: advice for cooking with chicory - Light vegetable recipes to beat the Christmas bloat

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Chicory facts: advice for cooking with chicory


© Marmiton - Chicory facts: advice for cooking with chicory
© Marmiton
How to cook chicory

An often neglected vegetable (we consume only 750g per year per person, compared with 8kg per person in other European countries), chicory has a reputation for being bitter.

But leave it to crystallise over a gentle heat and it will start to caramelise. Add a bit of honey or brown sugar and you'll discover its sweet side.

Nutritional facts
With only 15 kcal per 100g, chicory's incredibly light. It also has diuretic properties so chicory is great for detoxing and eating healthily.

As with all veg, it contains fibre (approximately 2.2/100g), which assists bowel movements and digestion, as well as making you feel full.

Preparation tips
- If you're eating it raw, cut thinly so you use less vinaigrette.

- To prevent bitterness when cooking, cut out the core and add lemon juice and bread crumbs to the cooking water.

- Otherwise, braise (oven bake it in water with a dollop of butter and a dessert spoonful of sugar) and it will caramelise and soften.

What goes with chicory?
Honey, chestnuts, dried apricots, Granny Smith apples, roquefort, goat's cheese, curry and orange.


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