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    Raymond Blanc Braised Chicory with Celeriac Jus and Chestnuts

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    Raymond Blanc Braised Chicory with Celeriac Jus and Chestnuts

    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 8

    Ingredients

    • Celeriac jus
    • 100ml water
    • 60g unsalted butter
    • 400g celeriac, peeled and diced
    • Salt and white pepper
    • 180ml red wine, simmered for 10 minutes to reduce
    • 100ml ruby port, boiled for 30 seconds
    • Chestnuts
    • 300ml water
    • Squeeze of lemon juice
    • 30g unsalted butter
    • 400g vacuum-packed peeled chestnuts
    • Pinch caster sugar
    • Chicory
    • 8 heads chicory, trimmed
    • 1 litre water
    • 1 tsp salt
    • Squeeze of lemon juice
    • 100g unsalted butter

    Method

    1. In a large pan combine all the ingredients for the chicory, bring to the boil, reduce the heat and simmer gently, covered, for 1 hour, or until the tip of a knife slides easily into the chicory. Leave to cool in the liquid.
    2. Melt the butter for the celeriac in a large frying pan over a medium heat. When foaming, add the celeriac. Season and cook for 15-20 minutes or until a rich golden brown. Add the wine, port and water, reduce the heat and simmer for 4 minutes. Push through a fine sieve into a small pan, to remove all the liquid from the celeriac. Adjust the seasoning.
    3. About 25 minutes before serving, combine all the ingredients for the chestnuts in a small pan. Bring to the boil and cook on a low heat for 20 minutes or until very soft.
    4. Reheat the chicory in its liquid. Reheat the celeriac jus. Drain the chicory, put 1 head on a each plate, arrange the chestnuts around, spoon the celeriac jus over, and serve.

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