Chicory with Orange Sauce

Rinse orange. Grate peel, squeeze out juice.

Heat butter in a wide saucepan, roast the chicory in it over medium heat for about ten minutes.

Add the onion and ham and fry briefly.

Extinguish chicory with orange juice and soup and steam al dente for about five minutes with the lid closed.

Season with pepper, nutmeg, salt, sugar and orange peel, add cream. Boil sauce a little bit. Sprinkle parsley over chicory.

Serve with potatoes.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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