Recipes

In all of its available forms, chicory can be used to prepare a variety of recipes, offering them both flavour and originality.

CHICORY FLAVOURED TURNIP AND PUMPKIN CRUMBLE

QUANTITY FOR 100 PORTIONS

INGREDIENTS

Peeled pumpkin: 5 kg Peeled turnip: 5 kg
Milk: 2 l Single cream: 2 l
Eggs: 40 Liquid chicory: 0,3 l
Butter: 0,25 kg Fine granulated sugar: 0,25 kg
Salt, pepper to taste
For the crumble
Flour: 0,3 kg
Butter: 0,3 kg
Brown sugar: 0,2 kg
Speculoos cinnamon biscuits: 0,1 kg

RECIPE

  • Prepare the crumble base: mix the sugar, flour, speculoos biscuits and the softened butter to obtain a crumby mixture, set aside.
  • Peel, wash and cut the turnip into 2.5mm slices, then blanch.
  • Peel, wash and cut the pumpkin into 2.5mm slices, then sweat in butter adding the sugar to slightly caramelise.
  • Arrange alternate slices of pumpkin and turnip in an ovenproof dish.
  • Prepare a custard cream with the eggs, milk, cream and liquid chicory, check seasoning.
  • Add the cream to the vegetables.
  • Bake for 1 to 1 1/2 hours at 150/170°C – don't forget to add the crumble base 20 minutes before serving.

Francis Lamote, Collège Albert Camus, Thumeries

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