ROASTED BELGIAN ENDIVE
Provided by Mark Bittman
Categories brunch, easy, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 425.
- Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
- Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
- Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 285 milligrams, Sugar 0 grams
BAKED ENDIVE
Provided by Moira Hodgson
Categories dinner, side dish
Time 45m
Yield 2 - 3 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place the endive in a buttered baking dish and add the butter, chicken stock, salt and pepper. Cover with waxed paper or foil.
- Bake for 30 to 40 minutes, or until endive is tender.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams
PAN-ROASTED ENDIVE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Add 4 halved heads endive cut-side down; season with salt. Cook until browned and softened, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Simmer, turning to coat, until syrupy, about 30 seconds. Sprinkle with chives.
BRAISED ENDIVES
This is very quick to prepare and is a winner anytime on a cold day.
Provided by lorilf
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry your chopped onions until transparent. Fry your chorizo cut in small slices until slightly browned. Cut your endives in halves and place, flat side down, in the bottom of your pressure cooker. Pour in the wine and water. Close the lid on your pressure cooker and let it do the work. Once it is steaming, cook for a further 15 minutes and it is ready to eat!
BELGIAN ENDIVE AU GRATIN
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.
Provided by gaidgin
Categories Side Dish Vegetables Greens
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
- Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
- Preheat an oven broiler to low.
- Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
- Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g
BAKED BELGIAN ENDIVE
I found this recipe awhile back in Company's Coming but have not had the chance to test it. But I wanted to post it here before I forgot about it. Sounds really good, don't you think? (Once I have an opportunity to try this dish, I will do an update.)
Provided by COOKGIRl
Categories Greens
Time 1h15m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Place the endive stalks in a greased, shallow 1 1/2 quart oven proof cassserole dish. Dot with the butter. Sprinkle the endive with the sugar, salt and pepper.
- Cover and cook for about 1 1/2 hours until soft. Any liquid remaining is to be discarded. Set endive aside.
- Cook the bacon in a medium saucepan over medium heat (DO NOT burn!) Remove the cooked bacon to a paper towel to drain, reserving 1 tablespoon of the bacon drippings.
- Increase oven heat to 350 degrees.
- Heat the reserved drippings on medium heat and add the flour. Stir until bubbling, but again, do not burn! Gradually pour in the half and half (or heavy cream.) Heat the mixture and stir for approximately 5 minutes until almost boiling and thickened. Pour the sauce over the endive.
- Chop up the bacon into little pieces and sprinkle over the endive along with the Parmesan cheese and bread crumbs.
- Bake, uncovered, for about 15 minutes or until bubbling and lightly browned on top.
Nutrition Facts : Calories 486.5, Fat 29.1, SaturatedFat 14.4, Cholesterol 67.7, Sodium 903.8, Carbohydrate 42.7, Fiber 24.4, Sugar 5.9, Protein 20
BAKED ENDIVE WITH PANCETTA AND PARMESAN CHEESE
Categories Cheese Dairy Leafy Green Pork Side Bake Christmas Thanksgiving Casserole/Gratin Parmesan Fall Winter Endive Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring large pot of salted water to boil. Mix in lemon juice. Add endive and boil until crisp-tender, about 10 minutes. Drain. Transfer to bowl of ice water; cool. Drain. Squeeze endive gently from root end to tip to remove excess water. (Can be made 6 hours ahead. Cover and chill.)
- Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Sauté pancetta in medium skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer pancetta to bowl.
- Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk 2 minutes. Gradually whisk in milk. Bring to boil, whisking until sauce is smooth. Add nutmeg. Reduce heat to medium and simmer until sauce thickens, stirring often, about 15 minutes. Mix in Gruyère cheese. Stir in pancetta. Season with salt and pepper. Pour 1/3 of the sauce into prepared baking dish. Arrange endive atop sauce. Spoon remaining sauce over. Sprinkle with breadcrumbs and Parmesan cheese. Bake until endive is tender, about 25 minutes.
BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS
Categories Cheese Nut Vegetable Appetizer Side Bake Winter Endive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 (first course or side dish)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
- Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.
ENDIVE AND HAM GRATIN
In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add endives and 1/4 teaspoon salt. Cook, turning occasionally, until golden brown, about 6 minutes. Reduce heat to low; cover. Cook until soft and tender, about 30 minutes. Remove from heat; set aside, covered.
- Butter a 6-by-10-inch baking dish; set aside. Place milk in a small saucepan over low heat. In another small pan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Slowly pour heated milk into mixture; whisk constantly, avoiding lumps. Add remaining 1/2 teaspoon salt and the nutmeg. Cook mixture; whisk slowly but constantly until thick and bubbling, about 1 minute. Remove from heat; set aside.
- Wrap a piece of ham around each endive, and place in baking dish. Spoon sauce over endives. Sprinkle cheese over sauce. Bake until golden brown on top, 20 to 25 minutes. Serve immediately.
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