Belgian endive has a reputation for being bitter, but do not let that be a deal-breaker. Remove the bitter core to enjoy its crunchy leaves raw - chopped and in a salad, stuffed or served with a dip. No need to discard the core when baking, grilling or caramelizing, as it sweetens with cooking. Some bitterness will remain, but this is why you love endive in the first place.
Recipe: Roasted Belgian endive4-5 heads of Belgian endive3 tbsp. of butterjuice and zest of one orange4 tbsp. of balsamic vinegar2 tbsp. o maple syrupa pinch of salt1 tsp. of freshly chopped parsleyfreshly ground black pepper, to taste
Cut endives in half, discard outer leaves.
Melt butter in a large skillet, add endives and saute over medium heat for about 5 minutes.
Carefully turn endives over and saute for another 5 minutes.
Combine balsamic vinegar with maple syrup and orange juice, add salt.
Arrange endives in a buttered baking dish. Pour over the sauce. Top with orange zest and fresh parsley.
Bake at 200C for about 30 minutes - until endives have softened.