Chicory roasted with thyme & bacon

Chicory roasted with thyme & bacon

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(2 ratings)

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Cooking time

Cook: 1 hr

Skill level

Easy

Servings

Serves 4

A simple supper dish that'll tickle your taste buds; Chicory roasted with thyme & bacon

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
225
protein
9g
carbs
5g
fat
19g
saturates
4g
fibre
1g
sugar
0g
salt
1.76g
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Ingredients

  • 4 large heads of white chicory
  • 4 tbsp olive oil
  • 6 bay leaves
  • 6 thyme sprigs
  • 12 peeled whole garlic cloves
  • 6 slices dry-cured back bacon
  • serve straight from the oven with hunks of wholemeal bread

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Method

  1. Preheat the oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the heads of chicory, discard any limp outer leaves and quarter the vegetables lengthways.
  2. Brush a shallow baking dish with 2 tbsp olive oil, then add the chicory. Tuck the bay leaves and thyme sprigs in between the chicory, scatter the peeled whole garlic cloves on top and drizzle over 2 more tbsp olive oil and salt and pepper to taste. Cover with foil and bake for 30 minutes.
  3. Cut the bacon into strips and scatter over the chicory, then return the dish, uncovered, to the oven for about 30 minutes until the bacon is crisp. Serve straight from the oven, with hunks of wholemeal bread.

Recipe from Good Food magazine, February 2004

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Comments

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Aslan's picture
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Chicory is not to everyones taste as it is always bitter but this is an excellent recipe. Squeezing over half a lemon when you take the dish out of the oven will improve this dish. I served it with a couple of fried eggs for a great supper dish.

It would also work very well without the bacon perhaps served with something like slow roast pork as the chicory cuts rich meat.

therubyslippers's picture
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I put some chunks of goat's cheese on the top to mellow the dish, found the chicory still a bit bitter for my taste.

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