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Roasted chicory

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Roasted chicory
A versatile vegetable side dish, especially good in winter.
Serves
2
Prep
10 minutes
Cook
30 minutes
Each 246g serving contains (excludes serving suggestion)
KCal
184
Carbs
6.7g
Fibre
2.9g
Protein
3.5g
Fat
15.3g
Saturates
1.8g
Sugars
2.2g
Salt
0.01g
Fruit/Veg Portion
1
Ingredients

Ingredients

6 heads chicory
2 chopped garlic cloves
1 tbsp olive oil
zest and juice one lemon
25g toasted pine nuts and chopped parsley, to serve
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Method

Recipe 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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