Gastronomixs

Chicory cooked in beer

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

Chicory cooked in beer

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Ingredients

 

 

chicory heads

1

1l

strong beer

20

g

salt

90

g

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.

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