Vegetables

Chicory fondu with fresh cream (serves 4)

    Extract from "Les bons petits plats de toujours." Weight Watchers.

Ingredients:
- 1.5 kg chicory
- Salt, pepper
- 8 level teaspoons of fresh cream

   Preparation:
1 - Carefully wipe the chicory. Cut off the hard ends.
2 - With a sharp knife, remove a cone-shape at the hard part of the      base On a cutting board and with a very sharp knife, cut the chicory      into small 1 cm thick chunks.
3 - Pour into a non-stick pan. Add salt. Cook gently on a heat diffuser 15      to 20 minutes.
4 - The chicory should remain slightly crunchy. If any liquid remains,      strain. Add pepper, add the fresh cream.

Serving suggestions: White wine Chablis Cuvée Vieilles Vignes


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