Vegetarian: Chicory with Egerlingen

A delicious mushroom dish for any occasion!

Remove the skin from the carrots, cut them in half lengthwise and slice diagonally into narrow slices. Clean, rinse and slice the celery. In a saucepan, melt 1 tbsp butter. Add carrots, celery and water, season lightly with salt and season with pepper, steam for 15 min until soft.

Cut the ends of the chicory into small pieces so that you can divide it into individual leaves. Take out the firm inner part and discard. Rinse the leaves and drain well.

In a frying pan, heat 2 tbsp butter and 3 tbsp vegetable oil and sprinkle in the powdered sugar. Add the chicory leaves, season well with salt and freshly ground pepper, and drizzle with the juice of one lemon.

Add the steamed vegetables and caramelize over medium heat for 10 minutes. If necessary, add a small amount of vegetable stock.

In a second frying pan, heat 3 tbsp vegetable oil, pour in the mushrooms and saute briefly over high heat. Season with salt and freshly ground pepper, remove from the pan, add to the chicory and toss well. Add port and vegetable stock to the oil in which the mushrooms were steamed and bring to the boil. Chop the parsley and sprinkle on top. Arrange the vegetables on warm plates and pour the sauce over them. This can be served with potato-celery puree (extra recipe).

Tip: A little truffle, over

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