Fried chicory stalks

chicory butter pepper and salt granulated sugar  
Cut the bitter core as far away as possible, without the leaves come off. Let the stalks stew in butter for about 10 minutes in a pan under lid. Remove the cover and sprinkle with some sugar and season with salt and pepper. Fry the stalks until they are browned and slightly caramelized on all sides.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Fried chicory stalks

chicory butter pepper and salt granulated sugar  
Cut the bitter core as far away as possible, without the leaves come off. Let the stalks stew in butter for about 10 minutes in a pan under lid. Remove the cover and sprinkle with some sugar and season with salt and pepper. Fry the stalks until they are browned and slightly caramelized on all sides.
a recipe guide for the amateur chef Belgian Cuisine