Brussels Chicory

Clean chicory, remove bitter stalk with a sharp kitchen knife. Boil chicory with vegetable soup and cook for 12 to 15 minutes on 1 or automatic cooking plate 4 to 5 until soft.

Remove shell from hard-boiled eggs, chop or cut once lengthwise and once diagonally with egg slicer, mix with chopped parsley, spread evenly over arranged chicory. Heat the butter and drizzle over the top.

Serve with roasted or grilled meat.

25 min.

of Hamburgische Electricitätswerke Ag

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