Saturday 28 January 2012

Stew with chicory and meatballs.

I cook the meatballs for 10 min. in a vegetable broth.
Steam the chicory for about 10 min, drain, but keep the cooking liquid.
Ik maak vlees balletjes en kook deze ongeveer 10 min. in een kruiden bouillon. Ondertussen stoom ik de witloof, laten uitdruppen, maar hou het kook vocht bij.

Take the meatballs out of the pan, I throw the broth away ( to greasy)
Neem de balletjes uit de pan, ik gooi het kook vocht weg omdat ik het te vettig vind.

Fry the chicory in the pan and add some potatos, salt, pepper a little turmeric, the cooking liquid from the chicory and chicken broth, simmer for 10 min.
Bak de witloof eerst een beetje aan in de pan, voeg aardappels toe en kruid met zout, peper, en een beetje curcuma, voeg het kook vocht van de witloof en kippenboullon toe, laat een 10 min sudderen.

Add the meatballs back in and let simmer for another 5 or 10 min.
Voeg de balletjes er terug bij en laat nog eens 5 a 10 min sudderen.


Comfrey Cottages said...

This looks and sounds so delicious, Rita:) I have never cooked chicory root! Only used it dried as a coffee substitute:) I am amazed at how plump and juicy it looks! I must try this sometime. Thank you so very much for sharing! Yum Yum!! Were these fresh roots you dug or purchased at the grocers? xoxoxoxo

Rita M said...

I posted this link for you Leslie. It is not the root we eat but the white leafs. We buy by the grocers. Perhaps it has another name in the US. Belgian endive is also known as French endive, witlof in Dutch or witloof in Belgian Dutch, Endive or sometimes witloof in the United States, chicory in the UK, as witlof in Australia, endive in France, and chicon in parts of northern France and in Wallonia. It has a small head of cream-coloured, bitter leaves. It is grown completely underground or indoors in the absence of sunlight in order to prevent the leaves from turning green and opening up (etiolation). The plant has to be kept just below the soil surface as it grows, only showing the very tip of the leaves. It is often sold wrapped in blue paper to protect it from light and so preserve its pale colour and delicate flavour. The smooth, creamy white leaves may be served stuffed, baked, boiled, cut and cooked in a milk sauce, or simply cut raw. The tender leaves are slightly bitter; the whiter the leaf, the less bitter the taste. The harder inner part of the stem at the bottom of the head should be cut out before cooking to prevent bitterness.

Comfrey Cottages said...

Thank you for explaining, Rita! I thought it looked like a leaf, not a root, but the only chicory I know is this;_ylt=A0PDoTGjdCdP.EQAPt.JzbkF;_ylu=X3oDMTA3cnMybzJvBHNsawNpbWc-?

I did not know of your kind. It is like what I call endive, I think. :) It can be confusing, but still fun, the different names we use for different things:) The recipe looks very yummy, and I will try it! love and hugs to you sis!! xoxoxo I think I can make it with our endive leaves:)

De biodiverse tuinier said...

Kijk zie - witloof, dat is nu eens mijn lievelingsgroente. Mar dit receptje ken ik niet ...

Josien said...

Mmmm, voor dit lekkere recept kom ik terug wanneer het weer de tijd is voor witlof ;-)