Baked Chicory with Hazelnuts

Ingredients

• 20 g butter (room temperature)
• 800 g chicory (4 chicory plants)
• Salt
• Pepper
• 1 tbsp liquid honey
• 1 Organic lemon
• 200 ml apple juice
• 40 g parsley (1 handful)
• 5 g mint (0.5 bunch)
• 50 g hazelnut kernels

Instructions

1. 1.

   Brush a baking dish with 5 g butter.

2. 2.

   Wash, trim, and cut the chicory stems in half lengthwise. Place in the dish and season with salt and pepper. Drizzle honey over the chicory. Rinse the lemon hot, pat dry, zest it, and squeeze out the juice. Pour the lemon‑apple mixture over the chicory and scatter the remaining butter in small flakes on top. Bake in a preheated oven at 180 °C (160 °C fan) for about 25 minutes until golden brown.

3. 3.

   Meanwhile wash the herbs, shake them dry, and pluck the leaves. Mix with the lemon zest. Roughly chop the nuts and toast them in a hot pan without oil until fragrant.

4. 4.

   Remove the chicory from the oven, sprinkle with the herb‑nut mixture, and serve immediately.