Ground chicory cooked in a broth of orange, pine cone, liquorice, tarragon and cloves, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 4 sturdy stumps of ground chicory
  • 1 orange
  • 2 cloves Verstegen
  • Some pine cones from the forest (wash them)
  • 1 stick of licorice root
  • Fresh tarragon
  • 150 g BIO légumaise pumpkin with orange
  • Olive oil - Iluigi
  • Cup of Kyona Mustard Cress - Koppert Cress
  • Black pepper - Verstegen
  • Coarse sea salt - Verstegen


Ground chicory:

  • Clean and wash the chicory. Prepare a broth with 3 orange zest, 2 cloves, a few pine cones, sea salt, black pepper, a few sprigs of fresh tarragon.
  • Place here in the chicory and cook under the lid.
  • Pierce with knife to check doneness.
  • This can take up to 45 minutes.

To finish off:

  • Spoon a sturdy scoop of warm légumaise artfully onto each plate.
  • Remove the chicory from the hot broth with a slotted spoon, dry on kitchen paper and place 1 stump in the center of each plate.
  • Finish with some sea salt, black pepper, Kyona Mustard Cress, sprig of tarragon and a few drops of olive oil and orange juice.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 60 minutes 
Techniques: veggies 
Plate: Wild Grey Flat Plate

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Frank Fol – The Vegetables Chef®


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