Caramelised chicory dish

Name: caramelised chicory dish
Total time: 25 min
Yield: 4
Ingredients: 1 orange; 50 gram butter; 50 gram liquid baking product; 2 tablespoon Brown sugar; 6 stump chicory; 100 milliliters Meat bouillon; 250 gram cooked ham strips; 250 gram raw ham; 2 tablespoon olive oil; 450 gram baby; 2 tablespoon fresh parsley

Ingredients

1 orange
50 gram butter
50 gram liquid baking product
2 tablespoon Brown sugar
6 stump chicory
100 milliliters Meat bouillon

250 gram cooked ham strips
250 gram raw ham
2 tablespoon olive oil
450 gram baby
2 tablespoon fresh parsley

Directions

Grate the zest of the orange and halve the fruit. Squeeze out one half and cut the other half, without peel, into slices.
Melt the butter in a frying pan or frying pan and stir in the caster sugar, orange zest and juice. Place the chicory sprouts with the cutting edge side down in the pan and pour over the stock.
Stew the chicory, without lid on the pan, until tender in 15 minutes. Turn over in between times. Sprinkle the ham strips over the last 5 minutes.
In the meantime, heat the oil and fry the potatoes golden brown and cooked. Sprinkle the potatoes with the parsley and serve them with the chicory dish. Garnish with slices of orange.