Quickly wash the chicory hearts under running water. Remove the outer leaves, trim the root. Drain the chicory hearts, wipe dry. Brown small batches of chicory hearts in 2 tablespoons of butter and 1 tablespoon of oil over a moderate heat. When they begin to brown, sprinkle with sugar and allow to darken, salt, pepper. Brown all the chicory hearts in the same way. Put them all into a casserole, moisten with the juice of 1 lemon, cover and braise slowly for 30 minutes. Some chicory hearts give out a lot of water, others do not. To serve, evaporate the water over a high heat until only butter remains in the bottom of the casserole.
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12 to 15 chicory hearts
3 1/2 oz butter
2 tbsp oil
2 tsp granulated sugar
1 lemon
salt, pepper
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10
mn
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45
mn
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To braise the chicory hearts, do not blanch them beforehand.
