Caramelized chicory with kaniwa

Caramelized chicory with kaniwa

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / people: 317 kcal
, Fat: 19 g
, Carbohydrate: 27 g
, Protein: 7 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Caramelized chicory

2tbsp sugar
½tbsp water
3tbsp apple vinegar
¼tsp salt
a little pepper
2tbsp butter
1 red chicory, cut into eighths

Lemon relish

2tbsp olive oil
1tbsp cane sugar
1tsp turmeric
a little chilli flakes
1 organic lemon, with skin, in cubes
2pinches salt

Kaniwa

100g kaniwa
2dl water
¼tsp salt
50g pistachios, roughly chopped
½tbsp Fine Food Masala
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How it's done

Caramelized chicory

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the vinegar, bring to the boil, season. Add the butter, melt in the pan on a low heat, shaking the pan occasionally. Add the chicory, fry for approx. 2 mins. on each side.

Lemon relish

Heat the oil in a pan. Add the cane sugar, turmeric and chilli flakes, toast for approx. 1 min. Add the lemon and salt, stir fry for approx. 2 mins., allow to cool a little.

Kaniwa

Brown the kaniwa in a hot pan for approx. 2 mins., stirring constantly, add the water and salt. Cover and simmer over a low heat for approx. 15 mins., drain well. Add the pistachios and masala, mix. Put the kaniwa into a cutter (approx. 8 cm in diameter), press down lightly. Serve with the chicory and lemon relish.

Good to know
Note: Like quinoa, kaniwa belongs to the amaranth family, and it is often referred to as baby quinoa owing to its very tiny grains.

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