First published: 02/01/2022
Horeca Webzine likes to pay attention to the basis of our nutrition with facts, cooking tips and recipes. Today: chicory, an iconic Belgian vegetable.
Table of contents
Chicory, iconic Belgian vegetable
Ground chicory is a product of tradition, of human hands and of soil. From the soil from which the chicory root is dug up to the soil with which the taproots are tabled and from which the 'white foliage' shoots forth again. Ground chicory is in every respect food from our own soil.
Ground chicory is an individualised product with a great diversity of flavours. Many growers maintain the distinct flavour of their chicory by growing their own seed, which has often been refined within the company from generation to generation. It is therefore not surprising that the specific flavour of ground chicory carries the character of the grower.
A strong bond with tradition and with the earth motivated the producers of chicory to establish the vzw Brussels GrondwitloofTogether with the non-profit organisation, the producers strive for the maintenance and further development of the cultivation.
History
For the origin of chicory cultivation, we have to go back to the beginning of the 19th century to Schaarbeek. The vegetable growers of that time, the Boerkoezen, cultivated, among other things, capucine beard for which they used thick roots and after a while the Boerkoezen started to focus on improving the first shoot. As a result, the Brussels capucine beard automatically evolved in the direction of the current chicory heads.
Initially, cultivation was limited to Schaarbeek, but at the end of the 19th century, interest also grew in neighbouring municipalities. After the First World War, the 'witloofdriehoek' (chicory triangle) of Brussels-Mechelen-Leuven was created.
Today, the cultivation and forcing of chicory is spread over a fairly large area of Flanders, with Flemish Brabant as its core.
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Chicory from the open ground
Chicory is a seasonal product. You can find it on the shelves and at the producers from September to May. Thanks to the sticker of the vzw Brussels Grondwitloof on the packaging, you can be sure that the chicory was produced in the traditional way.
Growing chicory is a labour-intensive business. There is a lot involved before it ends up on your plate. Of course, you can also grow chicory yourself. We are happy to give you A few tips with it.
Two recognition labels
Thanks to an initiative by the non-profit organisation Brussels Grondwitloof, there are now two recognition labels for ground chicory: the European BGA label for Brussels Chicory and the Flemish label Streekproduct.be for Brabant Chicory.
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Brussels Chicory
Brussels Chicory is the most traditional variety grown in the Brussels-Mechelen-Leuven region from seeds grown by the grower himself.
The chicory roots are tabled in the open ground and chicory heads are completely covered with covering soil. This is what gives Brussels ground chicory its typical crunchiness, its bittersweet taste and its fine leaf structure.
Since 2008, the name 'Brussels Grondwitloof' has been protected with the European regional label Protected Geographical Indication (PGI)
Brussels witloof can be recognised by the sticker that can be found on every package. On this sticker you will find the logo 'Brussels Witloof' as well as the label 'Protected Geographical Indication' and the name of the producer.
In addition to the name of the producer, each package also carries a unique serial number that allows the origin of the chicory to be literally traced back to the field.
Brussels Chicory
Brabants Grondwitloof is ground chicory that was grown in Flanders from seeds grown by seed companies based on crossing schemes. The chicory roots are tabled in the open ground and the chicory heads can be grown with or without covering soil.
Since 2008, Brabants Grondwitloof has been recognised as Streekproduct.be and recognizable by the sticker that can be found on each package.
On this sticker you will find the 'Brabants Grondwitloof' logo as well as the 'streekproduct.be' label and the name of the producer.
In addition to the name of the producer, each package also carries a unique serial number that allows the origin of the chicory to be literally traced back to the field.
Preparing chicory
This iconic vegetable can be prepared and processed in various ways, but rather for warm preparations: stewing, braising or pan-frying. But also in salad.
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Three recipes with chicory
1. Ground Tarte Tatinitloof with goat cheese and honey
Ingredients (4 persons)
- 6 heads of chicory
- 2 tablespoons of butter
- 2 tablespoons of honey
- 1 tablespoon balsamic vinegar
- 150 g soft goat cheese
- 1 sheet of puff pastry
- Thyme (fresh or dried)
- Salt and pepper to taste
Preparation
- Preheat the oven to 200°C.
- Cut the chicory in half lengthwise and remove the hard core.
- Melt the butter in an ovenproof pan and add the honey. Let it caramelize slightly.
- Add the chicory and fry on both sides until golden brown. Season with salt, pepper and a dash of balsamic vinegar.
- Divide the goat cheese into small pieces over the chicory.
- Cover with the puff pastry, tuck in the edges and prick a few holes in it.
- Bake in the oven for 25-30 minutes until the pastry is golden brown.
- Let cool for 5 minutes, turn out onto a plate and serve with fresh thyme.
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2. Soup of chicory with apple and ginger
Ingredients (4 persons)
- 5 heads of chicory
- 1 large apple (preferably Granny Smith)
- 1 small onion
- 1 clove garlic
- 1 piece of fresh ginger (2 cm)
- 750 ml vegetable stock
- 100 ml cream
- 1 tablespoon olive oil
- Salt and pepper
- Optional: croutons or smoked salmon for garnish
Preparation
- Cut the chicory heads, apple (without core), onion, garlic and ginger into pieces.
- Heat the olive oil in a soup pan and fry the onion and garlic until translucent.
- Add the ginger, apple and chicory and fry for a few minutes.
- Add the vegetable stock and simmer gently for 20 minutes.
- Blend the soup until smooth with a hand blender and add the cream.
- Season with salt and pepper.
- Serve with croutons or a slice of smoked salmon for an extra twist.
3. Stuffed chicory with mushrooms and truffle oil
Ingredients (4 persons)
- 4 large heads of chicory
- 250 g mushrooms (or other mushrooms)
- 1 shallot
- 2 cloves garlic
- 2 tablespoons olive oil
- 100 g Parmesan cheese
- 100 ml cream
- 1 teaspoon truffle oil
- Fresh parsley
- Salt and pepper
Preparation
- Cut the chicory heads in half lengthwise and carefully remove the inner leaves so that you get a kind of 'boat' shape.
- Finely chop the inner leaves of the chicory, mushrooms, shallot and garlic.
- Heat olive oil in a pan and fry the shallot and garlic until translucent.
- Add the mushrooms and chopped chicory leaves and fry until the moisture has evaporated.
- Add the cream and half of the Parmesan cheese. Season with salt, pepper and truffle oil.
- Fill the chicory boats with the mixture and place them in an oven dish.
- Sprinkle with the remaining Parmesan cheese and bake for 15 minutes at 180°C.
- Finish with fresh parsley and serve as a starter or side dish.
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More recipes with chicory
Find more than 500 recipes with chicory on the website of Delicious from here.
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