CHICORY (BELGIAN ENDIVE) WITH LEMON

Preparation Method :

• Cut off any damaged outer leaves from chicory (endive). Slit one side of each head with stainless steel knife.
• Wash thoroughly, drain upside down in a colander, and then dry with absorbent paper towels.
• Heat half the butter in a shallow ovenproof casserole until frothy, remove from heat and add chicory heads in a single layer.
• Add sugar, salt, pepper or coriander and lemon juice. Cover with sheet of buttered greaseproof (waxed) paper and cook in a preheated moderate oven (180°C / 350°F, Gas Mark 4) for 30 minutes or until the chicory is tender.
• Melt the remaining butter and when quite hot but not browned, pour over the chicory.