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Amstel Chicory

Amstel Chicory


  • 2 lb 3 oz. chicory
  • 1 onion
  • 2 tablespoon coarse (Amsterdam) mustard
  • 7 oz. grated Old Amsterdam
  • 1/2 cup milk
  • 1/2 cup cream
  • 1 stock cube
  • pepper


Wash the chicory and cut the heads into thin slices. Chop the onion finely. Heat the oil in a wok and fry the onions. Add the chicory and stir-fry for a few minutes. Crumble the stock cube into the wok, add the milk, cream, mustard and grated Old Amsterdam and stir. As the mixture is heating up, make a paste with cornflour and water. Stir this into the chicory and season to taste with salt and pepper.