Belgian Endive
Easy to wash and no need to peel…What other vegetable is so
practical? That is the advantage of
Belgian endives, ready to consume in a few seconds. Enjoy it during winter months, even though it
can be found year-round. New varieties
are not bitter as long as they are stored properly.
Find the best ones
Endive is a
variation of the winter leaf vegetable chicory which can be cooked or used in
salads, created by growing chicory until
its foliage sprouts, then cutting off the leaves and placing the still-living
stem and root in a dark place. They grow a second bud, but without the sunlight
it is white and lacks the bitterness of the normal chicory bud. Choose white
ones without spots and with curled pale yellow leaves.
Easy to taste it
Cut the end off and
remove any browned leaves. Except for in
soups, avoid cooking in boiling water.
Steaming retains its best qualities.
Yummy ideas
Using the entire
leaf makes for a beautiful appetizer presentation. Add a dollop of boursin
cheese, smoked trout, or salmon tartare.
Pan sear endives in
butter, wrap them with prosciutto, add bechamel sauce and gruyère on top.
Finish off in the oven.
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