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30g
1
4
1 cup
1/4 cup
1/2 cup
1 tbsp
1
2 tbsp |
butter or margarine
onion, peeled and thinly sliced
witloof (chicory), washed
chicken stock
white wine
cream
Dijon mustard
slice leg ham, cut into strips
chopped fresh parsley
juice 1 lemon
freshly ground black pepper |
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Method :
Melt butter in a frypan.
Sauté onion until tender, add
witloof to pan. Cook over low heat for 3-4
minutes. Pour in stock, wine and lemon
juice. Simmer over low heat for 15-20
minutes or until tender. Remove witloof from pan with a
slotted spoon. Transfer to a greased shallow
ovenproof dish. Cover and keep warm. Rapidly boil remaining liquid
until reduced to approximately 1/2 cup. Stir in cream, mustard and
seasoning. Simmer for 4-5 minutes. Spoon cream sauce over witloof. Top with ham and parsley. Serve as a meal accompaniment.
Serves 4
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