Soft chicory with nutmeg and brown sugar

Ingredients (for 4 to 6 people):

• 24 small, open-ground chicons (approx. 10 cm)

• 3 to 4 tablespoons of brown sugar (according to your preference)

• 1 tablespoon of butter

• Freshly grated nutmeg (to taste)

• Salt

• About 0.5 cm of water at the bottom of the pan

Preparation :

1. Prepare the chicory:
   Cut the base (the “foot”) of the chicory by about 2 mm.
   Using the tip of a knife, cut and remove the central core of the foot, which is often more bitter.
   Wash the chicory thoroughly and drain it.

2. Melt the butter:
   In a large, heavy-bottomed saucepan, melt the butter over medium heat.

3. Add the ingredients:
   Place the chicory tightly, side by side, in the pan.
   Sprinkle with salt, grated nutmeg and brown sugar to taste.
   Pour water into the bottom of the pan.

4. Covered cooking:
   Cover with a lid and cook over medium heat for 10 minutes.

5. Turn and simmer:
   Carefully turn the chicory over, then continue cooking over low heat for another 10 minutes.
   Return again if necessary.

6. Final cooking:
   Simmer over very low heat until the chicory is tender and lightly caramelized.
   💡 Tip: Stick a thin knife into a chicory — if it goes in without resistance, it's ready.

7. Monitor humidity:
   Add a little water during cooking if necessary to prevent sticking.
   
   

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