Ground chicory cooked in a broth of orange, pine cone, liquorice, tarragon and cloves, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 4 sturdy stumps of ground chicory
• 1 orange
• 2 cloves Verstegen
• Some pine cones from the forest (wash them)
• 1 stick of licorice root
• Fresh tarragon
• 150 g BIO légumaise pumpkin with orange
• Olive oil - Iluigi
• Cup of Kyona Mustard Cress - Koppert Cress
• Black pepper - Verstegen
• Coarse sea salt - Verstegen

Ground chicory:

• Clean and wash the chicory. Prepare a broth with 3 orange zest, 2 cloves, a few pine cones, sea salt, black pepper, a few sprigs of fresh tarragon.
• Place here in the chicory and cook under the lid.
• Pierce with knife to check doneness.
• This can take up to 45 minutes.

To finish off:

• Spoon a sturdy scoop of warm légumaise artfully onto each plate.
• Remove the chicory from the hot broth with a slotted spoon, dry on kitchen paper and place 1 stump in the center of each plate.
• Finish with some sea salt, black pepper, Kyona Mustard Cress, sprig of tarragon and a few drops of olive oil and orange juice.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 60 minutes 
Techniques: veggies 
Plate: Wild Grey Flat Plate