Sous vide cooked chicory
500 g Chicory
250 g Orange juice
20 g Ginger
10 g Honey
Remove the outer chicory leaves and put them in a vacuum bag. Season with sea salt, add the sliced ginger, honey and orange juice and vacuum.
Cook sous vide at 85°C for 20 minutes.
This recipe was generously provided by Detlev Ueter. Image: © alain wacquier / Fotolia.com