Braised Chicory
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INGREDIENTS
INSTRUCTIONS
1 Remove any withered leaves from the chicory. Wash but do not cut. Peel and finely chop the onion. 2 Heat the oil in a frying pan, and fry the chicory on all sides. When it is golden all over, add the chopped onion and the lemon juice. Season. 3 Cover the pan and simmer for 50 minutes, turning the chicory occasionally. Campanile tip: Add a sugar cube to remove the bitter taste of the chicory. In Belgium, chicory is called "chicon" or "witloof" (Flemish for "white leaf"). In October 1879, it appeared for the first time in Les Halles, the Paris produce market, sent by a market gardener from a Brussels suburb.
NOTES
Nutrition
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| Serving Size: 1 Serving (34g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 71 | ||
| Calories from Fat: 61 (86%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.8g | 9 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 3.1g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.1mg | 0 % | |
| Potassium 40.2mg | 1 % | |
| Total Carbohydrate 2.6g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 2.1g | ||
| Protein 0.3g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 71
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