Chicory Miller Style – Endives Meunière

Put the chicory in a saucepan with bubbling hot salted water, cook for 20 minutes, remove and drain. 3.

Let it cool down a bit so that you don’t burn your paws when you squeeze out the excess water.

4. make butter in a large frying pan warm (medium temperature) and brown the chicory 7 to 8 min. per side. Increase the temperature a little bit if you notice that there is still too much water inside.

Towards the end of the frying time, season with salt and pepper. 5.

5. bring to the table nice and warm.

Tip: to avoid possible bitterness you can sprinkle a little powdered sugar over the roast.

Yesterday we made a main course with the following small additions: add the diced meat of a pork knuckle to the frying pan, after turning the chicory add three slices of cheese cut into fine strips, season lightly with nutmeg and add a good dash of liquid creme fraiche (similar to whipped cream). You can serve :-))

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