Chicory Stewed with Wormwood Sauce

If necessary, remove unsightly outer leaves from the chicory cobs and remove the stem (bitter) wedge. Briefly rinse the cobs under cold water.

Heat butter in a wide roasting pan or frying pan. Fry the bacon until crispy. Remove the bacon.

Add the butter to the bacon grease form, sauté the onions until translucent. Place the chicory cobs one next to the other in the frying pan and sauté exactly all around.

at the end season with salt + pepper add Noilly Prat, let it bubble up and make uncovered 2 to 3 min. Add vegetable or chicken broth Put thyme on the cobs and steam on low fire with lid closed for about 30 min, turning 2 to 3 times to the other side.

Mix flour and butter well with a fork.

Lift the chicory cobs exactly from the cooking liquid and keep warm on a plate with the lid closed. Stir the crème fraîche with a tiny bit of hot liquid, add to the braising liquid form and cook on high heat. Add the flour butter to the sauce. Add parsley and bacon.

Season with salt, pepper and juice of one lemon. Pour over the chicory.

Our tip: Use bacon with a subtle smoky note!

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