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 endive
- 4-5 heads of Belgian endive
- 3 tbsp. of butter
- juice and zest of one orange
- 4 tbsp. of balsamic vinegar
- 2 tbsp. o maple syrup
- a pinch of salt
- 1 tsp. of freshly chopped parsley
- freshly 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.
Recipe: Recpie: Roasted beet salad
- 3 heads of Belgian endive
- 4 medium beetroots
- 1/2 pomegranate
- 100 g of feta cheese
- freshly ground black pepper
Recipe: Orange dressing
- 3 tbsp. of olive oil
- 5 tbsp. of freshly squeezed orange juice
- 1 tbsp. of honey
- a pinch of salt
- Wrap each beetroot in aluminium foil and roast at 200C for about an hour - until tender. Let cool, peel and dice.
- Make dressing by whisking all ingredients together in a small bowl.
- Cut endives in half, discard outer leaves, cut out the cores, separate the leaves and place them on a large plate.
- Top with beets, crumbled feta and pomegranate seeds.
- Drizzle with orange dressing, sprinkle with freshly ground black pepper.