CHICORY IN MUSTARD SAUCE

Preparation Method :

• Salt the water, add the lemon juice and bring to the boil.
• Add the chicory heads lower the heat and cook for about 10 minutes. Drain, reserving the cooking liquid.
• Heat the oil in a small pan, stir in the flour and cook until golden.
• Gradually add the reserved cooking liquid and the stock, stirring constantly.
• Add the mustard and bring to the boil, stirring constantly.
• Add the par-cooked chicory and cook for a further 10 minutes over a very low heat until just tender.
• Transfer to a warmed serving dish and sprinkle with the chopped dill.