Recipes

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

JERUSALEM ARTICHOKES WITH CHICORY VINAIGRETTE

QUANTITY FOR 100 PORTIONS

INGREDIENTS

Jerusalem artichokes: 7 kg Colza oil: 0,5 l
Gingerbread: 1 kg Xeres vinegar: 0,4 l
Strong mustard: 0,02 kg Shallots: 0,25 kg
Chopped parsley: 0,05 kg Liquid chicory: 0,5 l

RECIPE

  • Wash and peel the artichokes and cut them into round slices.
  • Cook them in a steam oven, or in boiling salted water.
  • Cool them in a cooling chamber.
  • Prepare the chicory vinaigrette.
  • Cut the gingerbread into cubes, leave to dry naturally.
  • Arrange the artichokes on a plate, add the gingerbread cubes and season to taste.

Serving suggestion : season with freshly ground pepper from a mill.

Albert Delepierre, Lycée Wollez, Montreuil sur Mer

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