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Braised Chicory

ingredients

serves 4
4 large heads of chicory (French or Belgian endive (Witloof chicory)
1 1/4 cup (1/2 pint) 300 ml vegetable stock
grated rind and juice of 1 orange
salt and pepper, to taste
grated nutmeg, to taste
25 g (1 oz) hazelnuts (filberts), coarsely chopped

method

1. Cut the chicory in half lengthways and place in a saucepan.

2. Pour over the stock, orange rind and juice, seasonings and nuts.

3. Bring to the boil, cover, lower the heat and simmer for 5 - 10 minutes, until the chicory is tender but still crisp.

4. Drain the chicory, reserving the cooking liquid, place in a serving dish and keep warm.

5. Reduce the cooking liquid over a high heat to about 150 ml (1/4 pint) and pour over the chicory.

Serve hot.

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