A Conversation for Brussels, Belgium
Chicon - Endives - Witloof
Gagmewithaspoon Started conversation Apr 16, 2000
No one is taking about Chicon ??
I love Brussels Sprouts but I adore Chicon/Witloof/Endives.
My favourite is Chicon Braises, heat some olive oil in a large casserole which has a thick bottom (cocotte), clean your Chicon, cut the root (dry) end and remove the yellow tips from the Chicon, cut them lenghtways in 2 to 4 parts depending on the thickness and throw them in the heated oil, add 3 or 4 NOT PEELED cloves of garlic for a kilo of Chicon, stir fry them and cover, now this is the hardest part, you have to let them cook for 45 minutes to one hour without burning or cremating them but they must be very well cooked, almost burnt but not burnt, the browner the better, if you see what I mean..
Serve with Lamb chops and spuds.
Hope you enjoy it,
Jerry
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Chicon - Endives - Witloof
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