Braised Belgian Endive

The second of my current favourite starters uses the slightly maligned Belgian endive.  Perhaps you call it chicory or witlof.   It’s a beautiful pearly vegetable with bitter but satiny white leaves and I adore it.  Tried to grow it last year and failed miserably.  Will try again though.  It’d be wonderful to pick fresh from my garden.

Anyway, though I adore endive all raw and crunchy in salads with cheese and nuts, my absolute favourite way to eat it is braised in a little butter and stock then topped with bubbling parmesan.  Gorgeous as a side dish to grilled chicken and perfect with crusty bread as a sticky starter served

Braised Belgian Endive

One endive per person, halved length-ways

Butter

100-150ml stock (Chicken or veg)

Seasoning

Parmesan cheese

  • Preheat oven to 190oC.
  • Melt a little butter  in an oven-proof dish, just large enough to take your endives.
  • Roll the endives in the butter until coated and discard extra fat. 
  • Lay endives in the dish rounded side up, season and pour in stock until halfway up the vegetables.
  • Cover tightly with foil and roast for 20 minutes.
  • Remove foil and turn endives so the flat side is up.  Roast for another 10 minutes without the foil.
  • Increase oven temp. to 210oC.  Sprinkle endives with parmesan cheese and roast for 10 minutes until cheese is golden and bubbling.
  • Serve drizzled with the juices woth crusty bread on the side.

13 thoughts on “Braised Belgian Endive

  1. Holler – Yeah. A bib is good!

    Christina – Come on over. :)

    Erynn – Hope you enjoy it!

    Sylvie – It’s very different braised. Not nearly so bitter but still really, really good.

    Susan – Raddichio… I’m wondering if THAT’s what I tried to grow and failed…

    Lucy – Fennel wins for me, I must say. But I do love endive too.

  2. Being in Belgium I really should have cooked these myself by now, I had them in hospital wrapped in ham and covered in a creamy cheesy sauce, very nice! I’ll try your way soon I think, looks lovley!

  3. Hello, I am Belgian & we precook them, drain & then braise them with brown sugar in a pot. After that, they will be caramelised well! Yours looks stunning!!
    I just discovered your blog & I love it!!!

  4. Just looking for a recipe for braised endive, and came across this! Looks utterly perfect, would make it RIGHT NOW if I had endive in the fridge.
    PS just found this blog which is absolutely wonderful, you might have just become my new cooking inspiration..

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