From Brussels “Witloof”

The first time I saw the white witloof (dutch), alias chicory, I did not imagine how to cook it. Honestly, I mean it.

Anyway, I put it in my shopping cart wondering what to do with it. With time I experimented a lot and gained more and more expertise in cooking it. Since I just cited “From Brussels with love”, a collection of tracks assembled by the Belgian Les Disques du Crépuscule in 1980, have a listen to Airwaves by Thomas Dolby (

    Here is a nice risotto recipe for two.

    100 gr of rice

    4 chicories (this time we bought it small, you may add less or more depending on the size)

    ½ onion

    Vegetable stock



Chop the onion and sauté them in olive oil. Cut the chicory in half, remove the hard white core part to minimize the bitterness, and chop the leaves. Add it to the onion and lightly fry. Include also the rice and toast it slightly. Cook the rice adding the vegetable stock.

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the rice is ready, add the curry, the parmesanand the salt. Does it taste good? Eet smakelijk.

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