Gastronomixs

Caramelised chicory with balsamic vinegar and veal jus

Caramelised chicory with balsamic vinegar and veal jus

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

4

 

heads of chicory

2

tbsp

olive oil

2

tbsp

sugar

2

tbsp

balsamic vinegar

2

tbsp

veal jus

 

 

salt and pepper

Preparation method

  • Cut the chicory in half lengthwise.
  • Heat a frying pan with olive oil in it and stir-fry the chicory until brown on both sides.
  • Season with salt and pepper and sprinkle with the sugar.
  • Allow to caramelise slowly and add the balsamic vinegar. Allow to caramelise further.
  • Next, add the veal jus and allow the chicory to cook until done. The chicory will now become glazed with the jus.

Serving suggestions

  • As a vegetable garnish, with veal and pork components.
  • As part of a vegetable garnish, e.g. with tomato, rice, celeriac, cauliflower or red beet components.

Previous page