Chicories continue to grow in the cellar which is totally dark and about +4C… made into a chicory quiche, also known as chicoriche ;) Next year I plan to sprout perennial chicory roots!
100% wholemeal barley and oat flour crust and with garlic, masses of chili, sweet marjoram, dried chantarelle and with poppy seeds on top…and I won’t have to cook for a few more days!! Served with a few interesting heirloom potatoes….Cellar chicory shoots
Optimized print or PDF