| LEAF VEGETABLES (6 of 12) |
Hospitality
and Catering |
|
 |
| Chicory is white with pale yellow at the top. It should be tightly packed and firm. |
 |
| Chicory should be crisp and crunchy. |
| Signs of browning on the outer edge of the leaves denotes age and decay. If it becomes green it has been exposed to light for too long and will be bitter. |
|
 |
|
| Prepare chicory with lemon and sugar do not cook any discoloured or wilted leaves. |
| Cook in the minimum volume of water and add butter |
| Cook in a pan by steaming or in the oven covered with a buttered cartouche for approx. 45 mins. |
| It can also be braised and served with a stock thickened jus or shallow fried in butter, chopped parsley and lemon juice. |
|
