Chicory is one of the most underestimated vegetables in Poland. It looks a bit like a miniature version of Chinese cabbage, and some do not even know about its existence, although our grandparents knew it well and willingly used in the kitchen.
Chicory is tasty and very healthy (especially its pale yellow variety), so it’s worth breaking and including it in your diet. Supports the intestinal work, supports slimming and lowers sugar levels, and this is only the beginning of its advantages.
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Chicory is low in calories (17 kcal in 100 grams) and supports slimming because it is rich in fiber, which gives a feeling of satiety, regulates intestines and improves digestion, Thanks to this, it can be a huge support during a reduction diet.
It contains inulin, which regulates blood sugar and supports fat metabolism. In addition, chicory is a strong antioxidantcontains phenolic acids and flavonoids that protect the body against free radicals and antioxidant stress. It also positively affects the work of liver and kidneys.
You can use chicory in the kitchen as a substitute for traditional coffee, e.g. if you avoid caffeine and are looking for an alternative for it. It is quite bitter, but some do not bother you at all. In addition, you can eat it raw, add to salads, stew or bake.
Avoid it, however, if you have problems with bile stones, you are pregnant or you are allergic to plants from the asterous family (calendula, ambrosia), because there is a chance that at that time chicory can also cause undesirable reactions for you.
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If you fancy a vegetable in the form of a lunch or a warm dinner, try to prepare chicory baked with Parmesan cheese. It is better to prepare a double portion right away, because you will be delighted with the effects, and the family will ask for a good thing.
Recipe for chicory baked with Parmesan cheese – ingredients:
- Chicory – 4 medium heads
- Parmesan cheese – 40 g of grated cheese
- Tart roll – 2 teaspoons
- Butter – 0.5 teaspoons
- lemon – juice from 0.5 fruit
- Pepper and salt – at your discretion
Get rid of the leaves and the chicory heads cut lengthwise. Get rid of the deepest part, because it is usually very bitter, unless you like extreme bitterness.
Sprinkle the vegetables with lemon, thanks to which the chicory will not darken and remain fresh. Cook chicory for 3 minutes on medium heat until it softens, drain it from the water and place it in an ovenproof dish smeared with butter, season, put the mountain butter, breadcrumbs and Parmesan cheese (and other additions, if you feel like it).
Bake chicory in an ovenproof dish for 10 minutes in the oven earlier in up-down mode at 200 degrees Celsius. It tastes best with other vegetables, poultry and potatoes.
