Roasted Chicory with a creamy spinach sauce


(For 4 portions)

  • 1 punnet Borage Cress
  • 1 punnet Chilli Cress 
  • 2 chicory 
  • 2 salad onions 
  • 2 tbsp rapeseed oil
  • 40gr unsalted butter 
  • 250ml vegetable stock 
  • 120gr Chantenay heritage carrots 
  • 2 medium red onions
  • 180gr cooked spinach 
  • 50ml double cream 
  • 1 pinch white ground pepper
  • Seasoning


  • Peel the red onions and cut them into two. Cut the chicory into two lengthwise, do the same with the salad onions. 
  • Do the oil and add butter into a non-sticking pan. Place the chicory and onions face down in the pan. Then add the peeled chantenay carrots. 
  • Sear on high heat for 2 minutes, add half of the vegetable stock and leave the pan, covered with foil, for another 5 minutes on medium heat.
  • Remove the foil and allow to reduce for another 2 minutes, set aside. 
  • While the vegetables are cooking, mix the cooked (hot) spinach with 100 ml of stock in a high-speed blender, add the cream at the end and blend until it is smooth.  
  • Season to taste. 
  • Serve the vegetables with the spinach sauce and the freshly cut Borage Cress and Chilli Cress. 

Recipe: Franck Pontais

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