Chicory maki

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Makes 300 grams.

Chicory maki

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heads of chicory

As needed:


curry powder



clarified butter

Preparation method

  • Remove the outermost leaves of the chicory and blanch them.
  • Cut the cores into fine julienne.
  • Sweat the julienned chicory in the beur culinair with a pinch of curry powder.
  • Season with salt and pepper.
  • Place a sheet of plastic foil on the workspace.
  • Place the blanched leaves on the foil, slightly overlapping to create a neat rectangle.
  • Top one of the long sides of the rectangle with the julienne, and roll up tightly as with a sushi roll.
  • Let the rolls firm up in the refrigerator and then slice into neat rounds.

Serving suggestions

  • As a basic ingredient in an amuse-bouche, e.g. with herb mayonnaise.
  • As a component in a vegetarian dish, e.g. with citrus fruit and a yuzu espuma.
  • As part of a composition with components of mackerel, horseradish, and chives.

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