Chicory: Transforming the bitter greens into a culinary delight
Chicory is often found in salad mixes, but it tastes much better as a warm addition to dinner. This vegetable is widely used in the diets of diabetics and pregnant women. It is rich in folic acid, which plays a key role in fetal nervous system development, and the inulin it contains helps control sugar levels. The characteristic slightly bitter taste can be improved with simple culinary tricks.
Caramelized chicory or chicory fried in olive oil is a common addition to French cuisine. It's served on plates with aromatic sauce, perfect for dipping crusty baguette. Fried chicory also pairs well with sun-dried tomatoes and feta cheese, making it a favourite recipe for a romantic dinner.
Chicory – a treasure trove of nutrients
Chicory is a source of many valuable nutrients. It contains vitamin C, which supports immunity, and vitamin B1, which is necessary for the proper functioning of the nervous system. Additionally, it contains inulin – a natural prebiotic that aids digestion and regulates blood sugar levels.
The vegetable is especially recommended for those watching their weight due to its low-calorie content – there are only 21 calories in 100 grams of chicory. It also contains fibre, which improves bowel function and provides a feeling of fullness. Moreover, potassium helps eliminate excess water, reducing swelling.
How to prepare chicory so it's not bitter?
Some people avoid chicory because of its bitterness. This can be reduced in two ways. The first option involves soaking the vegetable in a solution of water with salt or lemon. Cut the chicory in half, cover with water and the chosen additive, and leave for about 60 minutes.
The second method is rubbing the chicory with salt. Leave it for at least 15 minutes, then rinse under running water. Rinse and dry the soaked chicory before placing it in the pan.
Recipe for caramelized chicory
You can prepare romaine lettuce or Chinese pak choi cabbage in the same way.
Ingredients:
- 6-8 chicories,
- a tablespoon of olive oil,
- approximately 3 tablespoons of balsamic vinegar,
- salt and pepper to taste.
Instructions:
- Cut the chicory in half, carefully remove the thick centers, and rub with salt. Leave for 15 minutes.
- Then rinse with water and dry on a paper towel.
- Place in a pan with heated olive oil, cut side down. When browned, turn to the other side.
- Pour balsamic vinegar over the softened chicory. Leave for 2-3 minutes and transfer to plates.
