Endive Recipes
information
Endive, pronounced in the English way, should not be confused with chicory which is known in France as endive.
how to choose endives
Allow 1 small or half a large endive per person. Choose endive with a good yellow heart and not too many discoloured, tough outer leaves.
how to store endives
Endive is best stored for 2 - 3 days in a polythene bag in the bottom of a refrigerator.
how to prepare endives
Cut off the stumps and discard any tough, discoloured outer leaves. The very centre of the endive can be removed and served as a salad. Wash the endive thoroughly in plenty of cold water to remove any dirt, grit, and sand. Because endive tends to be bitter, blanch it for 10 minutes in boiling water and drain thoroughly.
how to braise endives
Blanch the endive as above. Parboil for 5 minutes. Drain. make a mirepoix (a mixture of diced vegetables, carrots, onions and celery) and add enough stock to half cover the vegetables. Bring to the boil and place the endives on top. Baste some of the stock over the endives. Cover the pan with a piece of greaseproof paper or foil and then with the lid. Cook over gentle heat for 1 1/2 hours or until the endives are very tender, basting with the stock from time to time. Remove the endives from the pan with a perforated spoon and place in a serving dish. Drain the cooking liquor into a small pan and add 1 tsp meat glaze if available. Boil the liquor rapidly until it is reduced to a thin glaze, and then pour it over the endives. The mirepoix can be served as a separate vegetable dish, sprinkled with chopped parsley.
