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Roasted chicory

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A versatile vegetable side dish, especially good in winter.
Serves
2
Prep
10 minutes
Cook
30 minutes
Each 142g serving contains (excludes serving suggestion)
KCal
256
Carbs
5.0g
Fibre
2.4g
Protein
5.0g
Fat
23.5g
Saturates
2.20g
Sugars
1.9g
Salt
0.00g
Portion Fruit & Veg
1
Ingredients
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Ingredients
6 heads chicory
2 chopped garlic cloves
1 tbsp olive oil
zest and juice one lemon
50g toasted pine nuts and chopped parsley, to serve
  1. Halve the chicory and place in a non-metallic roasting dish.
  2. Sprinkle over the chopped garlic cloves and drizzle with the olive oil.
  3. Add the lemon zest and juice.
  4. Roast for 25–30 minutes at 200ºC/gas 6 until tender and beginning to char, then scatter over the toasted pine nuts and chopped parsley.
Chefs tips
  • Toast the pine nuts by adding them to a dry frying pan and cooking for 2-3 mins turning regularly. As soon as they start to brown, remove from the pan as they burn quickly.
  • You can also make this recipe with halved fennel bulbs, which are less bitter.
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