Chicory is a deciduous vegetable from the Asthrotasy family, known primarily in a bleached variety, called the Belgian endiva. Creates compact, longitudinal heads about 10-20 cm long, with light, firm leaves and characteristic bitter taste. It also occurs in a red version, rich in natural plant dyes. The taste of chicory depends on its color and degree of maturity – the lighter leaves are milder, while the most bitterness is in a short, conical depth. Although it used to be much more popular and was present in everyday kitchen, it remains a niche product today, more willingly used by restaurants than by households.
In addition to culinary values, the chicory also has processing significance: its roots are produced decaf substitute for coffeeand dried leaves are a component of digestion mixtures. The rushing method is used in the cultivation: after the root harvest in autumn, they are moved to dark and moist rooms, where bright, compact heads develop during two or three weeks. The crucial are permanent conditions – the temperature of about 16 ° C and the right humidity that allows you to get high quality yield. Thanks to the development of production technology, including hydroponic crops, chicory is available today throughout the year, though still remains one of the least appreciated vegetables on the market.
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A portion of 100 grams of raw chicory contains only 17 kilocalorieswhich, combined with the presence of valuable minerals, makes it vegetable Extremely beneficial for health. It includes potassium, phosphorus, magnesium and manganese, as well as B vitamins (B1, B2) and vitamin C. This combination promotes the proper functioning of the nervous system and supports the body’s metabolic changes. A valuable ingredient is also Inulin – a natural prebioticwhich has a positive effect on the intestinal flora, improves digestion and supports blood sugar levels. Thanks to this, chicory can be successfully included in reduction diets.
An additional advantage is her beneficial influence on the functioning of the liver and digestive system. The bitter substances contained in it stimulate the production of bile, facilitating the digestion of fats and supporting the cleansing of the body. Potassium present in chicory helps to maintain normal blood pressure and prevents water. The red variety has quercetin (anti -inflammatory compound), supporting the health of blood vessels and immunity. By combining low calorie, fiber and active compounds, chicory is a valuable component of the diet supporting both digestion and cardiovascular system.
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Ingredients:
- 4 large heads of chicory (preferably light, white),
- About 40 g of freshly grated Parmesan cheese,
- 1 tablespoon of breadcrumbs,
- Half a tablespoon of butter to sprinkle and smear the mold,
- Half a lemon juice,
- Sea salt,
- Freshly ground pepper.
Preparation method:
- Cut out the outer leaves of chicory. Cut each head in half and remove deep (this is where the most bitterness is concentrated). Immediately sprinkle the halves with lemon to keep them light.
- In a large pot with steamed boiling insert, blanch chicory for 2-3 minutes. They are to slightly soften, but keep firm. After cooking, put them on a sieve so that they cut well with excess water.
- Prepare a heat -resistant dish, gently oiling it with butter. Place the chicories with a cut side up, sprinkle with salt and freshly ground pepper.
- Sprinkle the top of each half with Parmesan cheese, and then with a thin layer of breadcrumbs.
- Put in a preheated oven (200 ° C, up-down, without hot air) and bake for about 10 minutes (until the cheese dissolves and the roll is browned).
- Serve right away, preferably with a delicate potato purée or baked vegetables. It is also great as an addition to fish or baked poultry.
Sources: Terazpoczy.pl
