Chicory? You might know it as endive, but I know it as chicory, so ... it's creamed chicory. We're having it over turkey steaks on a bed of rice pasta combined with mushrooms and spinach.
Let's go!
Griddle pan on ...
Two small skillets out ...
Milk pan out ...
Turkey steaks on the griddle pan for maybe four or five minutes on one side, then flipped over.
Meanwhile, in one skillet soften your spinach with a little butter, sea salt and white pepper. Once wilted and reduced, remove to a chopping board and really smash it up! In the other skillet, soften some sliced mushrooms in a little butter.
Once the steaks are turned over ...
Combine the two into one skillet (the one that had the spinach in) and keep the other skillet (the one that had the mushrooms in) for the creamed endive, which is a simple case of removing the leaves from the core and pouring cream over ... low heat, sea salt, white pepper and perhaps some powdered garlic, certainly some herbs: chopped parsley. Control the heat to just wilt the chicory and slightly reduce the cream.
Ready to eat?
The rice pasta that I like cooks simply with boiling water poured over for 60 seconds. Let's do that and then retrieve the now cooked pasta into the skillet with the spinach and mushrooms, splash of olive oil and combine together.
Plate up with the pasta down, the turkey steaks sliced on a Chef's angle and crowned with the creamed chicory sauce.
Super!
