Endives au Four (Baked Chicory with Lemon) (France) (*SF)

[Guest guest]

Endives au Four (Baked Chicory with Lemon) (France) (*SF)

Source: Encyclopedia of European Cooking

 

 

 

6 heads of chicory

1/4 cup fresh lemon juice

1 tablespoon (3 tsp) sugar

1 tablespoon (3 tsp) vegan margarine

salt

 

 

Leave the chicory whole, merely cutting off the discoloured part of

the root and the damaged outer leaves. Take a large, preferably glass,

oven dish and melt the margarine in it. Lay the chicory in it, in

layers, salt in each one and sprinkling it with sugar before you lay

the others in it. Then pour the lemon juice over all, and cover with

foil or well-greased paper and place in the oven. Look at the chicory

from time to time to make sure that the lemon juice has not dried up.

If it has, before the chicory is tender, add a very little water. Test

with a fork. When golden, the chicory is ready to serve in the dish in

which it has been cooked.

 

 

4 to 6 servings.