Honey glazed chicory
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Heads chicory |
| 3 | tablespoons | Honey |
| 1 | Lemon; juice of | |
| 25 | grams | Butter |
| Salt and freshly ground black pepper | ||
Directions
Trim the chicory. Pack into a deep sided frying pan in a single layer.
Drizzle honey and lemon juice over, add a little salt and dot with butter.
Pour over enough water to almost cover. Cover and bring up to the boil.
Uncover and simmer gently, turning once or twice until the water has virtually all evaporated leaving just a thick syrup. Start turning the chicory in the syrup as they begin to brown, so that they are nicely coated in the caramelised syrup. Whip of the heat before they burn and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Related recipes
- Carrots honey ginger glazed
- Chicory dressing
- Honey glazed brandied carrots
- Honey glazed carrots
- Honey glazed carrots & parsnips
- Honey glazed carrots **
- Honey glazed carrots and parsnips
- Honey glazed chicken
- Honey glazed duck
- Honey-ginger glazed carrots
- Honey-glazed baby carrots
- Honey-glazed beets
- Honey-glazed carrots
- Honey-glazed chicken
- Honey-glazed roots medley
- Honeyed carrots
- Honeyglazed baby carrots
- My honey glazed carrots & parsnips
- My honey glazed carrots and parsnips
- Salad of chicory, beets, etc.