Witloof (Chicory) with Mustard Cream Recipe
Witloof (Chicory) with Mustard Cream Recipes
butter or margarine
onion, peeled and thinly sliced
witloof (chicory), washed
slice leg ham, cut into strips
chopped fresh parsley
juice 1 lemon
freshly ground black pepper
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.
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