Chicory: The secret ingredient for health-boosting dinners
Chicory is often found in salad mixes, but it tastes much better as a warm addition to dinner. This vegetable has various applications in the diets of diabetics and pregnant women. It is rich in folic acid, which plays a key role in fetal nervous system development, and the inulin it contains helps control sugar levels. The slightly bitter taste can be mitigated using simple culinary tricks.
Caramelized chicory or chicory fried in olive oil is a common addition to French cuisine. It is served with aromatic sauce, perfect for dipping crusty baguettes. Fried chicory also tastes great with sun-dried tomatoes and feta cheese, making it an ideal choice for a romantic dinner.
Chicory – a treasure trove of nutrients
Chicory is a source of many valuable nutrients, including vitamin C, which supports immunity, and vitamin B1, which is necessary for the proper functioning of the nervous system. Additionally, it contains inulin – a natural prebiotic that facilitates digestion and helps regulate blood sugar levels.
This vegetable is particularly recommended for people watching their weight due to its low-calorie content – there are only 21 calories in 3.5 ounces of chicory. It contains fiber, which improves bowel function and provides a feeling of fullness. Moreover, potassium helps eliminate excess water, reducing swelling.
How to prepare chicory so it isn't bitter?
Some people avoid chicory due to its characteristic bitterness. You can remove this bitterness in two ways. The first method involves soaking the vegetables in a solution of water with salt or lemon. Cut the chicory in half, cover it with the water and chosen additive, and leave it for about 60 minutes.
The second method is rubbing the chicory with salt. Leave it for at least 15 minutes, then rinse it under running water. Be sure to rinse and dry the soaked chicory before placing it in the pan.
Recipe for caramelized chicory
You can prepare Roman lettuce or Chinese pak choi cabbage in the same way.
Ingredients:
- 6-8 chicories,
- 1 tablespoon of olive oil,
- approximately 3 tablespoons of balsamic vinegar,
- salt and pepper to taste.
Instructions:
- Cut the chicory in half, carefully remove the thick centers, and rub with salt. Leave it for 15 minutes.
- Then rinse with water and dry on a paper towel.
- Place on a pan with heated olive oil, cut side down. When browned, turn to the other side.
- Drizzle the soft chicory with balsamic vinegar. Leave for 2-3 minutes, then transfer to plates.
