The sauce was just lovely - I love dill, and anything with cream and wine in just can't be wrong.
Did it convince me that chicory could be my new favourite vegetable? No - I just can't get to grips with its bitter taste. The recipe mitigated the worst of it with a bit of sugar, but if you have to add sugar, why not just pick a less bitter vegetable in the first place?
It did teach me one thing though - there is nothing that can't be improved by burying it under an avalanche of cream sauce. Even chicory.