• Save to your scrapbook
  • Save to your scrapbook

    Pan-Fried Chicory with Roquefort Dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pan-Fried Chicory with Roquefort Dressing

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 4 heads chicory, quartered
    • 1 lemon, halved
    • 25g butter
    • Salt and freshly ground pepper
    • 140g Roquefort, crumbled
    • 142ml carton double cream
    • Freshly grated nutmeg
    • 1 tbsp chopped flat leaf parsley


    1. Bring a pan of salted water to the boil, add the quartered chicory with half the lemon. Simmer gently for 2-3 minutes, drain and squeeze to remove excess water. Discard the lemon. Melt the butter in a frying pan over a medium heat and add the chicory. Season and add a good squeeze of lemon juice. Cook for 10 minutes until the chicory begins to caramelise.
    2. Meanwhile, put the Roquefort in a pan with the cream and a decent pinch of nutmeg. Cook gently until the cheese has melted and the mixture is bubbling. Serve the chicory drizzled with the sauce and sprinkled with the parsley.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars