Chicory roasted with thyme & bacon

Chicory roasted with thyme & bacon

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(2 ratings)

Cook: 1 hr

Easy

Serves 4
A simple supper dish that'll tickle your taste buds; Chicory roasted with thyme & bacon

Nutrition and extra info

Nutrition: per serving

  • kcal225
  • fat19g
  • saturates4g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein9g
  • salt1.76g
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Ingredients

  • 4 large heads of white chicory
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 bay leaf
  • 6 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 12 peeled whole garlic cloves
  • 6 slices dry-cured back bacon
  • serve straight from the oven with hunks of wholemeal bread

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.

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Comments, questions and tips

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Comments (2)

Aslan's picture
5

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
3

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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