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Braised chicory with blue cheese

Chicory and cheese are a winning combination. This component is a gorgonzola butter, so that you add the right amount of cheese to the chicory for each serving. 

Makes 500g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Celery
  • Sulphite


  • 500 chicory
  • 100 gorgonzola
  • 50 butter
  • 100 chicken stock
  •  as needed Maldon salt

Preparation method

  • Clean the chicory by trimming the bottom and removing some of the core with a turning knife.
  • Mix the gorgonzola with the butter until it forms a homogeneous mixture.
  • Braise the chicory in the chicken stock.
  • Once the stock has almost evaporated, add the butter and use this to glaze the chicory.
  • Season to taste with some Maldon salt.

Serving suggestions

  • In a composition with pork chops, onion, pear, and rocket.
  • In a composition with cooked ham, potato mousseline, and apple.
  • Delicious in combination with carrot, celeriac, and pecan nuts.