Chicory cooked in beer

Creation by Luc Kusters, Bolenius*, Amsterdam, the Netherlands.

Chicory cooked in beer

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 4,300 components and hundreds of compositions!

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




chicory heads



strong beer






sherry vinegar

Preparation method

  • Make the bouillon by bringing the beer to the boil with the salt and sherry vinegar. Set to cool.
  • Clean and weigh the chicory.
  • Measure 30% of this amount in bouillon.
  • Combine in a vacuum bag, vacuum seal and cook the chicory in the steamer.

Serving suggestions

  • In a main dish with stewed meat.
  • As a component in a vegetable side dish, e.g. with components containing fennel, onion, celeriac, or cauliflower.

Previous page