Witloof (Chicory) with Mustard Cream Recipes

Ingredients :

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

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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