Introducing chicory, a versatile ingredient that spreads from Europe to Asia and Africa!

Introduction

In this article, we'll introduce you to chicory varieties, how to choose them, and delicious ways to eat them. Learn about the appeal of chicory and use it in your cooking

What is chicory?

Chicory is a perennial plant of the Asteraceae family native to Europe, Central Asia, and Africa. This perennial plant is cultivated using a method called blanching, which results in thick, cream-colored shoots. It is called "Chicory" in English and "Endive" in French

It is sometimes confused with endive, but in fact it is just a member of the same genus. It is cultivated in Japan, but is mostly imported from Belgium

In the summer, New Zealand and Australian produce also hits the market

Seasonality and how to choose

Chicory is available year-round, but can be in short supply, especially in the summer. When purchasing, look for leaves that are freshly cut and tightly rolled. Avoid leaves that are open or have brown tips

Delicious ways to eat chicory

This ingredient has a slightly bitter taste, which makes it delicious when used in salads. Individual leaves can also be topped with cheese or caviar. It's also delicious stewed whole, sautéed in butter, or made into a gratin

This time, we will introduce two recipes, from a simple hors d'oeuvre to a slow-cooked stew

Chicory hors d'oeuvre

Ingredients (4 servings / approx. 90kcal)

• Cream cheese: 80-100g
• Lemon juice: a little
• Salmon roe: 2 tablespoons
• Cherfeuille: as needed

procedure

1. Cut off the base of the chicory and remove the outer leaves one by one. Rinse quickly with water and drain well
2. Beat the cream cheese until soft, then add the lemon juice and mix well
3. Place the cream cheese evenly in the hollow of the chicory, then top with the salmon roe
4. Finally, serve in a serving dish and garnish with chervil or other garnishes

Note: Cream cheese can be beautifully finished using a piping bag. You can also use mustard mentaiko instead of salmon roe.

Chicory stove (slowly simmered)

Ingredients (4 servings / approx. 110kcal)

• 3 slices of bacon (thinly sliced)
• Soup (chicken stock and water): 1 cup
• Salt, pepper, butter, sugar: to taste

procedure

1. Cut the chicory in half lengthwise, boil briefly in slightly salted water, then spread on a colander and sprinkle with salt and pepper
2. Quickly boil the bacon to remove any excess oil and cut into 1-2cm pieces
3. Melt the butter in a heavy-bottomed pot and lightly fry the bacon, then add the chicory and stir-fry briefly, then pour in the soup
4. Reduce the heat and add sugar to taste. Simmer for 5-6 minutes, or until the chicory is soft. Once done, serve the soup in bowls

These recipes will help you discover the many facets of chicory and we encourage you to try them at home