Chicory can be eaten fresh, unblanched in small doses; but for cooking, the blanched hearts have a better flavour.
Cut off the heart or head just above the root, then remove a cone-shaped wedge from the centre of the base, allowing cooking heat to penetrate better and reducing the cooking time to preserve all the goodness.
After cutting, chicory should be stored in the dark. If stored in a covered container in the fridge it will keep about a week; but of course it is better if used fresh.
To eat it as a salad, cut the blanched head across thinly in slices, and add your favourite dressing or a few drops of lemon juice.
Here are a few simple recipes to start you experimenting.
Boiled or Steamed Chicory
Prepare the hearts as above. Cook in a stainless-steel saucepan if possible, and add just a little water and a few drops of lemon juice. Steam gently for about 10 minutes. Do not overcook.
Wash and trim the chicory. Melt 2 oz. butter in a heavy saucepan (stainless steel if possible), add 1 1\2 lb. prepared chicory, juice of 1\2 a lemon, and salt and pepper. Now add 3 tablespoons of water, cover, and cook gently for 30 to 40 minutes, or until tender. Serve with cooking liquor.
Chicory with Cheese and Bacon
1 tablespoon lemon juice
1\2 tablespoons butter
2 tablespoons flour
1\2 pint cooking liquor plus milk
Salt and pepper
2 oz. grated cheese
4 tablespoons breadcrumbs
4 rashers of bacon, lightly cooked
Wash and trim the chicory, and boil in a little water with the lemon juice. Drain and keep the liquor. Melt butter and stir in the flour; remove from heat and stir in the 1\2 pint of liquid (made up of cooking liquor and milk). Bring to boil and stir for several minutes. Season with salt and pepper. Add the grated cheese and stir in till it melts. Then put chicory and bacon rashers in layers in an oven-proof dish, covering each layer with the sauce. Top with the breadcrumbs, dot with butter, and bake in a moderate oven until heated well through and brown on top (about 20 minutes).
*70\181\8*
