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

Introduction

In this article, we will provide you with a detailed introduction to chicory varieties, how to choose them, and how to eat them deliciously. Learn about the appeal of chicory and use it in your cooking.

What is Chicory?

Chicory is a perennial plant of the Asteraceae family that grows wild in Europe, Central Asia, Africa, and more. This perennial plant is grown using a soft white cultivation method, resulting in thick creamy buds. It is called "Chicory" in English and "Endive" in French.

Sometimes the name is confused with Endive, but in fact they are merely in the same genus. Although it is also cultivated in Japan, most of it is imported from Belgium.

New Zealand and Australia also appear in the market in the summer.

Seasonality and how to choose

Chicory is available all year round, but it can be in short supply, especially in the summer. When purchasing, choose one with a fresh cut and a well-wrapped leaf. Avoid open tips or brown leaves.

How to eat chicory deliciously

The distinctive feature of this ingredient is bittersweet, but when you make use of it and make it into a salad, it is very tasty. Also, peeled leaves can be topped with cheese or caviar. Furthermore, it is delicious to simmer it whole, saute it with butter, or gratin.

This time, we will introduce two types of recipes, from simple hors d'oeuvres to slowly simmered stowe.

Chicory hors d'oeuvre style

Ingredients (serves 4 / approx. 90kcal)

• Cream cheese: 80-100g
• Lemon juice: a little
• Salmon roe: 2 tablespoons
• Selfie: Appropriate

procedure

1. Cut off the roots of the chicory slightly and peel off the leaves one at a time from the outside. Wash quickly with water and drain well.
2. Knead the cream cheese until it's soft, add lemon juice and mix well.
3. Place cream cheese flat on the hollow part of the chicory and top it with salmon roe.
4. Finally, add color to the bowl and selfie.

Note: Cream cheese can be finished beautifully in a squeezed bag. It is also OK to use mustard mentaiko instead of salmon roe.

Chicory stowe (slowly simmered)

Ingredients (serves 4 / approx. 110kcal)

• Bacon (thin slices): 3 pieces
• Soup (chicken soup base and water): 1 cup
• Salt, pepper, butter, sugar: suitable

procedure

1. Cut the chicory into two vertically, quickly boil it in hot water with a little salt added, spread it in a colander and sprinkle it with salt and pepper.
2. Remove the bacon with hot water and cut it into 1-2cm wide pieces.
3. Melt the butter in a thick pan and lightly stir-fry the bacon. After that, add the chicory and stir-fry quickly and pour in the soup.
4. Lower the heat and add sugar to taste. Simmer for 5-6 minutes and heat until the chicory is soft. Once finished, serve the soup in a bowl.

These recipes are intended to fully enjoy the versatility of chicory. Please try it at home.