Best 9 Chicory With Lemon Flemish Style Recipes

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Welcome to the delectable world of Flemish-style chicory with lemon, a classic dish that combines the mild bitterness of chicory with the vibrant acidity of lemon, creating a harmonious balance of flavors. Originating in the Flanders region of Belgium, this culinary gem has captivated taste buds for centuries. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the steps to create an unforgettable Flemish-style chicory with lemon dish that will surely impress your family and friends. So, gather your ingredients, prepare your kitchen, and let's embark on this delightful culinary adventure!

Let's cook with our recipes!

CHICORY WITH LEMON FLEMISH STYLE



Chicory With Lemon Flemish Style image

Make and share this Chicory With Lemon Flemish Style recipe from Food.com.

Provided by Studentchef

Categories     Belgian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

8 heads chicory lettuce
2 ounces butter
10 fluid ounces chicken stock
2 teaspoons soft brown sugar
2 lemons
salt and white pepper

Steps:

  • 1. Prepare the chicory, cutting out part of the bitter base. Rinse, dry thoroughly and cut lengthwise in half (if the heads are very fat, cut lengthwise into quarters).
  • 2. Divide the butter in half between 2 frying pans or very wide, shallow saucepans with tightly fitting lids and heat until it foams.
  • 3. Add the chicory pieces, spreading them out in a single layer in the hot butter, and fry over a moderately high heat until lightly browned. Turn carefully and brown the other side.
  • 4. Add half the stock to each cooking receptacle, cover tightly and reduce the heat to low. Simmer for 5 minutes.
  • 5. Mix the sugar with the strained juice of the 2 lemons, remove the lids and sprinkle the sweetened lemon juice all over the chicory. Turn up the heat a little to reduce the lemon juice and liquid and caramelize slightly, loosening the chicory gently with a non-stick spatula if they show signs of sticking.
  • 6. Sprinkle with a little salt and freshly ground white pepper and serve.

COLD BREW WITH CHICORY



Cold Brew with Chicory image

Provided by Alton Brown

Categories     beverage

Time 8h15m

Yield 2 cups concentrate; 4 servings

Number Of Ingredients 9

90 grams (1 cup plus 2 tablespoons) coarse-ground coffee
45 grams (1/3 cup plus 1 tablespoon) roasted chicory
675 grams (2 3/4 cups plus 2 tablespoons) cold filtered water
60 grams (3 tablespoons) honey
60 grams (3 tablespoons) dark agave syrup
20 grams (1 tablespoon) molasses (preferably blackstrap)
100 grams (6 tablespoons plus 2 teaspoons) hot water
Ice cubes, for serving (optional)
Whole milk or half-and-half, for serving (optional)

Steps:

  • Combine the coffee, chicory, and the 675 grams cold water in a clean quart jar. Seal the jar tightly, shake vigorously, then set aside for 8 to 10 hours. Make sure to keep the jar out of direct sunlight.
  • To make the sweetener, combine the honey, agave, molasses, and the 100 grams hot water in a wide-mouth plastic squeeze bottle or pint-size glass jar. Put the lid on and shake to thoroughly combine. The sweetener will keep a couple of months in the refrigerator.
  • When the coffee is ready, give the jar a couple of shakes, then strain through a fine-mesh sieve into a large liquid measuring cup. Clean the jar, then place a piece of cheesecloth, folded 3 or 4 times, over the mouth and push down to create a filter at least 2 inches deep. Affix with a rubber band. Pour the coffee through cheesecloth to filter out any remaining sediment, stirring as needed with a rubber spatula. Tightly seal and refrigerate for up to 1 week.
  • To serve, combine 4 fluid ounces (1/2 cup or 120 grams) of the coffee with 1 tablespoon (15 grams) of the sweetener (add more if you like it sweeter) in a pint glass, then fill the glass with ice, if desired. Top with milk, if desired, and consume.

SAUTéED CHICORY



Sautéed Chicory image

Provided by Gina Marie Miraglia Eriquez

Categories     Garlic     Leafy Green     Side     Sauté     Vegetarian     Quick & Easy     Dinner     Healthy     Vegan     Potluck     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 (side dish) servings

Number Of Ingredients 4

3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1/2 teaspoon hot red-pepper flakes

Steps:

  • Wash chicory. Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes. Drain well.
  • Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.
  • Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.

CHICORY/WITLOF WITH GRUYERE AND HAM



Chicory/Witlof With Gruyere and Ham image

I love the distinctive tastes of gruyere cheese, chicory and ham together and regularly make this in the winter as a main course to warm everyone up from top to toe when the rain is lashing down outside and they come in from the cold, ... hearty comfort food :) Gruyere cheese gives this recipe a flavour all of its own. Enjoy!

Provided by kiwidutch

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

8 heads chicory lettuce (=Witlof)
1 1/2 tablespoons butter
2 tablespoons lemon juice
1 cup water
16 slices cooked ham (or more if you wish)
salt
1/2 cup flour
2 tablespoons butter
2 cups milk
1 cup cream
salt & pepper
1/2 teaspoon ground nutmeg
2 cups gruyere cheese (grated)
1 cup of sbrinz cheese (grated) (optional)

Steps:

  • Clean chicory heads, remove outer leaves and cut off about 1 cm from the thick end of the chicory.
  • Fill a large pot with water and add lemon, butter and salt, add chicory and boil for about 20-30 minutes or until tender (cooking time depends on the size of the chicories) Once cooked, drain really well (or all the excess water will leak out later and make your cheese sauce very very thin).
  • Take 2 slices of ham and arrange them slightly overlapping on a cutting board, using tongs, place a chicory in the middle, sprinkle a small amount of the grated gruyere on and roll it up. (when I make this as a main course I personally use 3 slices of ham for each chicory, but that's just personal preference).
  • Place the ham rolled chicory in an ovenproof dish.
  • To make the cheese sauce:.
  • Melt the butter in a saucepan, take off the heat and add the flour, using a whisk to blend it into a smooth paste with the cream and then add the milk, nutmeg, salt and pepper.
  • Return the sauce to the heat to cook and thicken, whisking constantly. Don't worry if it looks overly thick, no matter how much water you get out of the chicory there will still be some left in there somewhere to make your sauce a little bit thinner.
  • Lastly, add the rest of the grated Gruyere to the sauce (and Sbrinz cheese if you are using that too) stir, and then pour the sauce over the ham rolled chicorys.
  • Put into a preheated oven at 220 C (425 F) for 10-20 minutes and serve hot.
  • Serve with any pasta type that will coat with the sauce well.
  • NOTE: I sometimes replace the cream with a soya product that we have here called "soya cusine" if you are watching your intake of dairy products, cholesterol etc then this is a healthier option and doesn't effect the taste of the dish at all.

Nutrition Facts : Calories 624.9, Fat 50.7, SaturatedFat 31, Cholesterol 169.5, Sodium 334.7, Carbohydrate 20.4, Fiber 0.5, Sugar 0.6, Protein 23.2

GRIDDLED CHICORY WITH FIGS & BITTER LEAVES



Griddled chicory with figs & bitter leaves image

Also know as endives, chicory is the perfect leaf to spruce up a salad

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Side dish, Starter

Time 20m

Number Of Ingredients 7

2 heads chicory , white or red, halved
juice 1 lemon
2 tbsp olive oil
2 fresh figs , halved
2 handfuls mizuna or rocket , or a mix of the two
1 tsp balsamic vinegar
25g parmesan , finely shaved

Steps:

  • Toss the chicory in the lemon juice until completely coated. Heat a griddle until very hot, then griddle the chicory, cut-side down first, turning them halfway through to get nice criss-cross lines. Flip over and griddle briefly on the rounded side. Tip straight into a bowl and toss with 1 tbsp of the olive oil.
  • To serve, balance the chicory on top of each other, then place 2 fig halves next to it. Dress the other leaves in the balsamic vinegar and remaining olive oil, then scatter around the plate with the Parmesan and serve.

Nutrition Facts : Calories 205 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.26 milligram of sodium

COURGETTES & CHICORY WITH BLACK OLIVE DRESSING



Courgettes & chicory with black olive dressing image

Gordon Ramsay produces another great vegetable side dish

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Side dish, Supper

Time 20m

Number Of Ingredients 9

2large courgettes , ideally 1 yellow, 1 green
4 tbsp olive oil
2heads chicory
1 tsp sugar
about 2 tbsp black olive paste or tapenade
½ lemon , juice only
1-2 tbsp red wine vinegar
3-4 tbsp olive oil
olives (try Kalamata) and capers, to serve

Steps:

  • Slice the courgettes diagonally about 1cm thick. Season and toss with half the oil. Halve the chicory. Season with salt, pepper and sugar and toss with the remaining oil.
  • Heat a griddle until very hot, then lay on the vegetables in a single layer. Cook for up to 10 mins, turning as necessary until just tender. Remove to a large serving plate.
  • Mix the olive paste with the lemon juice, vinegar and olive oil (you don't need to season). Trickle over the vegetables and scatter with olives and capers to serve. This tastes great served with pork chops.

Nutrition Facts : Calories 244 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.23 milligram of sodium

CHICORY SALAD WITH MEYER LEMON DRESSING



Chicory Salad with Meyer Lemon Dressing image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1/4 cup sour cream
2 tablespoons fresh Meyer lemon or regular lemon juice
1 tablespoon red-wine vinegar
1 tablespoon caraway seeds, toasted and coarsely ground
1 1/2 teaspoons coarse salt
3 tablespoons safflower oil
10 cups assorted chicories (such as Belgian endive, escarole, frisee, and radicchio)
1/2 cup hazelnuts, toasted and chopped

Steps:

  • Whisk together sour cream, lemon juice, vinegar, caraway seeds, and salt until combined. Gradually whisk in oil.
  • Place chicories in a large bowl, and toss with vinaigrette until evenly coated. Add nuts, and toss to combine. Vinaigrette can be refrigerated 1 day; let stand at room temperature 30 minutes before dressing salad.

CHICORY/WITLOF WITH GRUYERE AND HAM



Chicory/Witlof With Gruyere and Ham image

I love the distinctive tastes of gruyere cheese, chicory and ham together and regularly make this in the winter as a main course to warm everyone up from top to toe when the rain is lashing down outside and they come in from the cold, ... hearty comfort food :) Gruyere cheese gives this recipe a flavour all of its own. Enjoy!

Provided by kiwidutch

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

8 heads chicory lettuce (=Witlof)
1 1/2 tablespoons butter
2 tablespoons lemon juice
1 cup water
16 slices cooked ham (or more if you wish)
salt
1/2 cup flour
2 tablespoons butter
2 cups milk
1 cup cream
salt & pepper
1/2 teaspoon ground nutmeg
2 cups gruyere cheese (grated)
1 cup of sbrinz cheese (grated) (optional)

Steps:

  • Clean chicory heads, remove outer leaves and cut off about 1 cm from the thick end of the chicory.
  • Fill a large pot with water and add lemon, butter and salt, add chicory and boil for about 20-30 minutes or until tender (cooking time depends on the size of the chicories) Once cooked, drain really well (or all the excess water will leak out later and make your cheese sauce very very thin).
  • Take 2 slices of ham and arrange them slightly overlapping on a cutting board, using tongs, place a chicory in the middle, sprinkle a small amount of the grated gruyere on and roll it up. (when I make this as a main course I personally use 3 slices of ham for each chicory, but that's just personal preference).
  • Place the ham rolled chicory in an ovenproof dish.
  • To make the cheese sauce:.
  • Melt the butter in a saucepan, take off the heat and add the flour, using a whisk to blend it into a smooth paste with the cream and then add the milk, nutmeg, salt and pepper.
  • Return the sauce to the heat to cook and thicken, whisking constantly. Don't worry if it looks overly thick, no matter how much water you get out of the chicory there will still be some left in there somewhere to make your sauce a little bit thinner.
  • Lastly, add the rest of the grated Gruyere to the sauce (and Sbrinz cheese if you are using that too) stir, and then pour the sauce over the ham rolled chicorys.
  • Put into a preheated oven at 220 C (425 F) for 10-20 minutes and serve hot.
  • Serve with any pasta type that will coat with the sauce well.
  • NOTE: I sometimes replace the cream with a soya product that we have here called "soya cusine" if you are watching your intake of dairy products, cholesterol etc then this is a healthier option and doesn't effect the taste of the dish at all.

Nutrition Facts : Calories 624.9, Fat 50.7, SaturatedFat 31, Cholesterol 169.5, Sodium 334.7, Carbohydrate 20.4, Fiber 0.5, Sugar 0.6, Protein 23.2

SAUTEED CHICORY



Sauteed Chicory image

This is a quick and delicious side dish for any season, since chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 anchovy fillets, coarsely chopped (optional)
1 head radicchio (about 10 ounces), trimmed and sliced into 1/2-inch pieces
1 bunch chicory (about 1 1/2 pounds), trimmed and roughly chopped
Coarse salt and freshly ground pepper
Balsamic vinegar, for drizzling

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add anchovies, and cook 1 minute. Add radicchio and chicory; saute until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to serving platter, and drizzle with balsamic vinegar.

Tips:

  • Choose the right chicory: For this recipe, it's best to use Belgian endive or radicchio. These varieties have a slightly bitter flavor that pairs well with the lemony sauce.
  • Prepare the chicory properly: Remove the tough outer leaves of the chicory and cut it into quarters or halves, depending on the size.
  • Cook the chicory gently: Don't overcook the chicory, as it will become mushy. Cook it just until it is tender, about 5-7 minutes.
  • Make the lemon sauce: The lemon sauce is a key component of this dish. Make sure to use fresh lemon juice and zest, and season it to taste with salt and pepper.
  • Serve the chicory immediately: This dish is best served immediately after it is cooked, while the chicory is still warm and the lemon sauce is still hot.

Conclusion:

This Flemish-style chicory with lemon is a simple but delicious dish that is perfect for a light lunch or dinner. The chicory is gently cooked and tossed in a tangy lemon sauce, making it a refreshing and flavorful dish. Serve it with some crusty bread or roasted potatoes for a complete meal.

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