Steamed chicory in caper sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
1
- 50 g Long grain rice (parboiled)
- 7-10 Tbsp Salt
- 2 pistons (approx. 300 g) Chicory
- 1/4 l clear broth (instant)
- 2 TABLESPOONS dry white wine
- 1 TEASPOON Flour
- 1-2 TABLESPOONS Capers
- 1 TABLESPOON Fresh cream
- 1 disc (approx. 60 g) lean cooked ham
- 7-10 Tbsp white pepper
- 1 pinch Sugar
Directions
- 1
Put rice in boiling salted water and cook for 20 minutes. Clean and wash the chicory. Bring stock and white wine to the boil. Steam covered chicory for 10-12 minutes. Remove the chicory from the stock, drain and keep warm briefly.
- 2
Boil up a good 1/8 litre of vegetable stock. Stir flour in a little water until smooth and thicken the boiling vegetable stock while stirring. Bring to the boil again briefly and refine with crème fraîche. Cut the ham into strips and add to the sauce with the capers.
- 3
Season with salt, pepper and 1 pinch of sugar. Serve the chicory in the sauce. Serve with rice.
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