Chicory

The hard core of chicory used to be bitter, but modern growing methods have now eliminated most of the bitterness. If you still want to taste some of the chicory’s natural flavour, make sure you don’t cut out its core.

Basic techniques: glazing, gratinating, grilling, caramelising, boiling, steaming, marinating, stir-frying, roasting, sous vide cooking, stewing, stuffing.

Taste combinations: ham on the bone, dried beef, meatball, smoked fish, farm yoghurt, boiled egg, Frisian clove cheese, potato, rice salad, porcini mushrooms, curly endive, mace, curry powder, nutmeg, pear, fig, walnut, apple.

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Chicory

Pan-fried chicory with truffle

Grilled chicory with citrus aromas

Caramelised chicory with balsamic vinegar and veal jus

Classic chicory

Chicory cooked sous-vide with turmeric and ginger

Chicory cooked in beer

Chicory infused with peach juice

Chicory Lardo di Collonata

Chicory with anchovy (the 5 fundamental flavours)

Chicory with ham and cheese

Chicory with sumac and citrus

Chicory foam

Chicory tarte tatin

Chicory salad

Chicory foam from a siphon

Chicory sushi