| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 259 | 19g | 11g | 20g |
| sugars | fibre | protein | salt |
| 18g | 5g | 2g | 0.32g |
Every now and then, a recipe comes knocking into our lives, weaving its magic into our daily menu like a golden thread of culinary delight. One such recipe that has won my heart over is the Braised Chicory with Creamy Mustard Sauce. It’s a simple yet divine plate of comfort; each bite shouting the praises of fusion food, beautifully tying together my West Coast upbringing with my strong Gujarati roots.
Savoring the Fusion
As an ardent lover of Californian freshness and Indian flavors, creating recipes that hug both cultures is a passion for me. The Braised Chicory with Creamy Mustard Sauce, filled with the delicate bitterness of the chicory sweetened by brown sugar, laced with apple cider vinegar’s tang, and smoothened by the richness of the creamy mustard sauce, is a delightful bridge connecting two culinary worlds. This dish is both reminiscent of the tangy sweetness of Gujarati cuisine and the contemporary West Coast flavors that thrive on local produce.
A Symphony of Health Benefits
Food, to me, is not just about taste. It’s also about nourishing our bodies, and this recipe does just that. Chicory is a powerhouse of inulin, a type of prebiotic fiber that promotes gut health. Furthermore, the apple cider vinegar used in this recipe is known to aid digestion and lower blood sugar levels. Combining taste with health, this dish is a testament to the symbiosis of flavors and wellness.
Pairings Galore
If you’re wondering what dishes complement the Braised Chicory with Creamy Mustard Sauce, the possibilities are endless. It’s a versatile dish that pairs beautifully with your favorite protein – grilled chicken, pan-seared salmon, or a juicy steak. If you take a leaf from my Gujarati recipe book, try serving it with Gujarati Khichdi (recipe here) – trust me, the riot of flavors on your palate will be etched in memory for quite a while.
Each time, I set a plate of the Braised Chicory with Creamy Mustard Sauce, I feel a humbling sense of gratitude for the food that ties me to my roots, and the ability to share it with my family and the world. So give it a go – you might just love it as much as I do!
What You’ll Need
- 12 heads of chicory (endive)
- 1/2 cup of packed brown sugar
- 1/2 cup apple cider vinegar
- 3 cups of water
- 1 tablespoon of salt
- 4 tablespoons of unsalted butter
- 1 cup of heavy cream
- 3 tablespoons of Dijon mustard
- 1/2 teaspoon of ground black pepper
- 1 tablespoon cornstarch (optional)
- Fresh parsley for garnish
Method
Step One
Begin by prepping your chicory (endive). Trim off any damaged outer leaves and cut off the bottoms. Rinse thoroughly to remove any dirt. Set aside.
Step Two
In a large pot, combine the brown sugar, apple cider vinegar, water, and salt. Stir until the sugar and salt are fully dissolved.
Step Three
Add the prepped chicory to the pot. Bring the mixture to a boil over high heat, then lower the heat, cover the pot, and allow to simmer for 30-40 minutes or until the chicory is tender and easily pierced with a fork.
Step Four
While the chicory is braising, you can start working on your sauce. Melt the butter in a saucepan. Once it’s melted, add the cream. Whisk in the Dijon mustard and black pepper. Bring the mixture to a simmer and allow it to cook for about 5 minutes, stirring frequently.
Step Five
If you desire a thicker sauce, this is the time to add your cornstarch. Mix the cornstarch with a bit of water to make a slurry, then whisk this into your cream and mustard sauce. Cook for another 2-3 minutes or until the sauce has thickened to your liking.
Step Six
Once your chicory is tender, drain it and arrange it on a serving platter. Pour the creamy mustard sauce over the top. Garnish with fresh parsley, serve warm, and enjoy!
