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Glazed chicory bulbs with mustard, crème fraîche and honey
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Serves: 4 as a side
15g unsalted butter
4 large red chicory bulbs, trimmed and halved
3 tbsp crème fraîche
1 scant tsp honey
1½ tsp wholegrain mustard
1. Preheat the oven to 190°C, gas mark 5. Use 5g butter to grease a medium-sized baking dish. Add the chicory, cut-side up, and spread the remaining 10g butter over the cut sides. Combine the crème fraîche, honey and mustard in a bowl with 1 tbsp water and season.
2. Spoon over the chicory and cover with foil. Bake for 30 minutes, remove the foil and cook for 5-10 minutes more, until bubbling. The crème fraîche will be greatly reduced and the chicory browned at the edges.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.