© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
A relative of chicory and escarole, Belgian endive, aka French endive or witloof, is slightly bitter, crisp, cream-coloured vegetable shaped like a bullet or tulip. It is grown in complete darkness to avoid turning green and to preserve its delicate flavor. It is available throughout the year, with a peak season from September to May. When cleaning your endives, don’t wash or soak them, as it brings out their bitterness. If they need to be cleaned, wipe them with a moist, damp paper towel.
Belgian endive makes a great addition to salads, especially those that contain cheese, bacon, eggs, citrus and nuts. Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. It shines when quickly stir-fried, lightly braised, steamed, grilled or roasted. It's hard to go wrong with this incredibly versatile and nutrient-dense vegetable.
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- Lightly grease a large baking dish or a cast iron pan. Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the discolored stem. Cut each head of endive in half lengthwise.
- Bring a large pot of lightly salted water with lemon juice to a boil over medium-high heat. Place the endives into the water. Cook until tender, about 5 minutes. Take the endives out and transfer them to a colander to drain thoroughly. Gently squeeze them if needed, but without damaging them.
- Preheat the oven to 220C/410F. Drain the tomatoes and place them in a skillet together with garlic and coconut milk or heavy cream. Bring it to a boil. Transfer the mixture into the measuring cup of a stick blender and process until combined. Add in half of chopped parsley and grated Parmesan. Season well with salt and pepper.
- Arrange the drained endive halves into the prepared baking dish or pan. Sprinkle the remaining half of chopped parsley over. Pour over the sauce and sprinkle the remaining Parmesan. Bake for 15-18 minutes in the middle of hot oven.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Posts
39 comments:
Another fabulous recipe Angie, thank you :)
...this looks fabulous, Angie!
Looks so good!
I have never cooked with endive-thanks for the tutorial
Se ve muy rico. Gracias por la receta. la haré pronto. Te mando un beso.
I can't say I've ever been a huge fan of endive, but this recipe looks hard to resist. Fabulous, Angie!
This looks delicious, I love Belgian endive
i'm not sure i've ever eaten these. i don't think we see them much in our shops. but your dish looks very tasty.
Looks delicious, not sure what it is, will google about it. Love the sharing
I love everything about this dish, although I have never actually cooked with endive before, but they sound like they have my kind of flavour.
Definitely an 'all for me' dish, as hubbie would hate just about everything on the plate and he definitely doesn't like any au gratin dish - Do you hear me comlaining? :) :)
Siempre tengo endivias porque nos gustan mucho en ensalada, gratinadas envueltas en jamón también las he preparado. Me gustan de todas formas. Tu receta es riquísima.
Bss
So fancy for dinner...i like this presentation Angie...the permessan make chruncy for finishing recipe. Thank you for the great cooking talent
Have a nice day ^^
This looks really delicious.
Makes you suddenly hungry.
Greetings Irma
Oh. I learn new dish today. Endive. Never seen and tasted before.
It sounds and looks very original, I thought it could only be used as a salad, it is nice knowing you can cook it too.
Una ricetta originale, mi piace tanto! Buona giornata!
We love gratins! And this is such a nice one -- neat way to use Belgian endive. Really good -- thanks.
Looks delicious, thanks for sharing.
Comforting and delicious.
Che buono!!
Ottima così cucinata, grazie!!!
I'm not sure I've ever had Belgium endive. This sure looks yummy though.
thia is looks delicious!
I am jealous because I am not sure if I will be able to make this, they dont usually sell endives here in NZ. Oh well all I can do is look at that photo and drool
Yum! It looks so saucy and rich. I would never have thought the Belgian endive could be so appetizing.
never tried endive, but this looks delicious. would love to try some.
This sure looks delicious. I am sure it tastes great. Enjoy your weekend.
It's totally new learning experience for me cooking endives like you!
This looks very delicious ;)
Gratins can be so versatile.
Thank you for sharing this recipe.
All the best Jan
https://thelowcarbdiabetic.blogspot.com/
So pretty! I hadn’t thought about making endive into a gratin, but it’s absolutely beautiful!
Eva http://kitcheninspirations.wordpress.com/
This dish looks really good! I love endives
sembra buonissimo!
Delicious gratin. Something to try next weekend. Thanks.
Did not know that rinsing/washing this veggie will make it more bitter. Learning so much more about Belgian endive today. This braise with sundried tomatoes and coconut cream must have taken away the bitterness of endive and giving it new life!
I have seen several creative vegetable gratin recipes lately, but this one tops them all. Making a gratin from a leafy vegetable sounds challenging. Love the use of the sun-dried tomatoes with coconut milk. This is a must try.
Looks so delicious! Yummy.
I haven't eaten endives in years, but your gratin looks so good I'm going to have to track some down.
That's a great tip on cleaning endive, Angie! This looks like a delicious and satisfying meatless meal!
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