Roasted Chicory with a creamy spinach sauce

(For 4 portions)

• 1 punnet Borage Cress
• 1 punnet Chilli Cress 
• 2 chicory 
• 2 salad onions 
• 2 tbsp rapeseed oil
• 40gr unsalted butter 
• 250ml vegetable stock 
• 120gr Chantenay heritage carrots 
• 2 medium red onions
• 180gr cooked spinach 
• 50ml double cream 
• 1 pinch white ground pepper
• Seasoning

• Peel the red onions and cut them into two. Cut the chicory into two lengthwise, do the same with the salad onions. 
• Do the oil and add butter into a non-sticking pan. Place the chicory and onions face down in the pan. Then add the peeled chantenay carrots. 
• Sear on high heat for 2 minutes, add half of the vegetable stock and leave the pan, covered with foil, for another 5 minutes on medium heat.
• Remove the foil and allow to reduce for another 2 minutes, set aside. 
• While the vegetables are cooking, mix the cooked (hot) spinach with 100 ml of stock in a high-speed blender, add the cream at the end and blend until it is smooth.  
• Season to taste. 
• Serve the vegetables with the spinach sauce and the freshly cut Borage Cress and Chilli Cress. 

Recipe: Franck Pontais