Warum Chicorée viel besser schmeckt, als sein Ruf: Meine liebstes Pfane-Rezept für jeden Tag

Chicory often has a bad reputation – too bitter, too strong. Yet it's a true powerhouse vegetable, especially good for digestion, heart health, and cellular well-being. In this recipe, I'll show you how to make chicory mild, creamy, and wonderfully balanced – without overcooking it. The short marinating reduces its sharpness while preserving its valuable bitter compounds. Combined with carrots, bell peppers, mustard, and sour cream, it creates a dish that's light yet satisfying. 🥬 Ingredients approx. 750 g chicory ½ small lemon (juice) 1 tsp salt 2 carrots 1 bell pepper 2–3 tbsp oil 1 tbsp sweet mustard or ½ tbsp medium-hot mustard 100–200 ml sour cream or crème fraîche Pepper to taste 🍳 Preparation Halve or quarter the chicory lengthwise. Mix with lemon juice and salt and let it marinate for about 10 minutes. Slice the carrots. Heat oil in a pan and sauté the carrots for 2–3 minutes. Cut the bell pepper into strips and sauté briefly. Add the chicory, along with any marinade (optional), to the pan. Stir in the mustard. Turn off the heat and stir in the sour cream. Season well with pepper and heat gently—do not boil. 💡 Tips & Interesting Facts Marinating makes chicory more tender and less bitter. The bitter compounds support the liver and digestion—that's why I don't drain the marinade. The fat from the cream gently balances the bitterness. Tastes wonderful with potatoes, rice, or simply on its own. 👉 Subscribe to the channel if you love simple, healthy, feel-good recipes 💚    / @rezepteschnelleinfach773   #chicory #chicoryrecipe #vegetarian #vegetablerecipes #healthycooking #healthyrecipes #feelgoodfood