Chicory is tasty, healthy and versatile: Warm as a delicious vegetable, cooled as a crunchy leaf salad. A recipe for a fine pre-Christmas variation with bananas and speculoos butter is available in our cooking school.
Speculoos butter: In a baking bowl pile up the flour to a “volcano” and in the “crater” all the ingredients form. Mix everything leisurely so that the ingredients are well combined. Let the mixture rest in the refrigerator for one night. A day later, sweat (or fry) the dough leisurely in a saucepan over medium heat, stirring constantly so that nothing burns. Heat the batter for about 20 min, then filter through a fine mesh sieve (chinois).
Vegetables: in a frying pan, melt the butter, add the sugar and put the chicory tubers cut in half on the cut side. Add the spices: Lemon slices, a sprig of fresh thyme, the orange juice and stew the whole covered leisurely on low temperature for about an hour. Towards the end of the cooking time, monitor the caramelization process so that nothing burns. The orange juice, sugar and butter will caramelize at a leisurely pace, creating a syrupy caramel.
Christmas flavors: remove the cooked chicory from the roasting pan and arrange on a plate. Grate a little of the fresh cinnamon stick over it (this can be done with a nutmeg grater, for example), a few fresh thyme leaves,
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