Caramelized chicory with kaniwa

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 317 Kcal, 7g Protein, 27g Carbohydrates, 19g Fat


  • Caramelized chicory
  • 3 tbsp apple vinegar
  • 0.5 tbsp water
  • 0.25 tsp salt
  • a little pepper
  • 2 tbsp sugar
  • 2 tbsp butter
  • 1 red chicory, cut into eighths
  • Lemon relish
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • a little chilli flakes
  • 1 organic lemon, with skin, in cubes
  • 1 tbsp cane sugar
  • 2 pinches salt
  • Kaniwa
  • 100 g kaniwa
  • 2 dl water
  • 0.25 tsp salt
  • 0.5 tbsp garam masala
  • 50 g pistachios, roughly chopped

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  • Caramelized chicory

    Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the vinegar, bring to the boil, season. Add the butter, melt in the pan on a low heat, shaking the pan occasionally. Add the chicory, fry for approx. 2 mins. on each side.
  • Lemon relish

    Heat the oil in a pan. Add the cane sugar, turmeric and chilli flakes, toast for approx. 1 min. Add the lemon and salt, stir fry for approx. 2 mins., allow to cool a little.
  • Kaniwa

    Brown the kaniwa in a hot pan for approx. 2 mins., stirring constantly, add the water and salt. Cover and simmer over a low heat for approx. 15 mins., drain well. Add the pistachios and masala, mix. Put the kaniwa into a cutter (approx. 8 cm in diameter), press down lightly. Serve with the chicory and lemon relish.
  • Note:

    Like quinoa, kaniwa belongs to the amaranth family, and it is often referred to as baby quinoa owing to its very tiny grains.

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