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Cooked endive--variations?

l
lucia Jan 26, 2005 10:47 AM

I've discovered braised Belgian endive, so delicate and different in flavor. Never thought of making it until yesterday, with veal chops and bordelaise sauce.

Does anyone have any cooked endive recipes to share? I'm thinking of doing the endive/ham with bechamel gratin soon. That's a pretty well known one.

  1. s
    Susan Jan 29, 2005 10:08 AM

    Have been making a Belgian recipe in Time-Life Foods of the World Quintet of Cuisines volume for years - braise endives simply in butter w/ lemon juice and salt and pepper, make thick Mornay sauce (w/Gruyere preferably), take half of the sauce and stir in cooked chicken or turkey in small cubes, cut endives in half horizontally and fill w/ chicken in sauce, roll filled endives in slices of prosciutto, take remaining sauce and thin out slightly w/more cream, stir into 2 egg yolks and nap endives w/sauce, sprinkle Parmesan over and gratinee in 450 deg oven for maybe 10 mins until browned, (eat, call cardiologist...)
    Appx proportions for 6 endives: 3c. sauce plus 1 c. cream or milk, 2c. chicken, 12 slices prosciutto - I get the impression you (and other responders) cook enough not to need quarter teaspoon measurement recipe.
    As my mother used to say, it's a family favourite!

    1. p
      plum Jan 27, 2005 10:58 AM

      I like to roast endives briefly as a quick side dish.

      Halve or quarter your endives depending on size. Toss with olive oil, salt and pepper and lay in a roasting pan cut-side down. I roast at 400F for twenty minutes or so - the edges and cut sides will brown a little and the thickest part will be tender.

      You can mix up the endives with radicchio too - either cut the round head into messy wedges or look for the neater long di Treviso variety. A bit of smoked mozzarella melted over the top is nice with this.

      1. f
        farmersdaughter Jan 26, 2005 11:59 AM

        I cook endive with carrots on the stove, as follows:

        Cut about a pound of carrots on the bias, put in a saute pan with about 4 T butter, cook on medium to medium low heat for about an hour or so until the carrots are reduced in size and browned a bit, stirring maybe every 15 or 20 minutes. Then remove the carrots from the pan and put them on a plate but leave as much liquid in the pan as you can. Add 3 or 4 large heads of belgian endive leaves, cut into 1/2" strips, and toss them to coat with the butter, and cook them down the same way, for about 30 minutes, until the water in the endive has evaporated and they are soft. Add the carrots back to the pan, season with salt, and cook the vegetables together for about 5 minutes, then serve.

        Everyone loves this--great side dish for a roasted pork or chicken!!

        1. e
          emdb Jan 26, 2005 10:52 AM

          No specific recipes, but, I braise endives with vermouth, chicken stock, cream, s/p/nutmeg, and whole grain Maille mustard. Any cabbage braise recipe works well with the flavor of the endive, as well. Sometimes I do cream/vermouth/chicken stock/thinly sliced Granny Smith apples.

          1 Reply
          1. re: emdb
            l
            lucia Jan 26, 2005 11:53 AM

            That mustardy one looks great. Thanks!

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