Gastronomixs

Pan-fried chicory with truffle

Pan-fried chicory with truffle

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 3,000 components and hundreds of compositions!

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

Ingredients

4

 

chicory

3

tbsp

clarified butter

 

 

freshly ground black pepper

 

 

freshly ground allspice

 

 

nutmeg

 

 

salt

1

tbsp

cane sugar

1

tbsp

sherry vinegar

1

tbsp

truffle paste

Preparation method

  • Cut the chicory into rings.
  • Heat the Beur culinair in a pan and sauté the chicory for a few minutes.
  • Season to taste with salt, pepper, allspice and nutmeg.
  • Add the sugar and allow to caramelise.
  • Deglaze with the sherry vinegar and add the truffle paste.
  • Serve hot or warm.

Serving suggestions

  • As a component in an amuse-bouche, e.g. with raw duck liver.
  • As a vegetable garnish in a chicory cream soup.

Previous page