Chicory

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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.