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Things to do with endive

Hello! I just received endive in my package from our CSA and love the idea that its leaves can be used as a vehicle for all sorts of appetizers. My grandma's birthday dinner is tomorrow and I thought it would be fun to make a few different things to put in endive cups. Do you have any recipe recommendations? I'm a vegetarian, but the rest of my family are carnivores so both types of recipes are appreciated.

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  1. Here are a few pics to browse after searching for Endive Boats ... http://www.google.com/search?hl=en&am...

    1. I got some in my box too! No suggestions but hoping to get some ideas too!

      1. I slice them and add the sliced leaves to salads. (in the winter, it's nice to have something fresh and crispy!)

        It's not an appetizer, but a very common meal in Europe is to make a gratin - recipe here: http://www.foodandwine.com/recipes/en...

        1. Wow, jealous! They're $4.29/lb. around here, so I haven't gotten them in a while.

          I love sliced (Belgian?) endive in salad along with chopped up tangerines in a tangy dressing. Its bitterness plays off of walnut oil well, blue cheese is great, too, along with the citrus.

          Another thing I like to do is to braise them with a good amount of butter, fresh lemon juice, salt and lots of ground black pepper.

          6 Replies
          1. re: linguafood

            they're in season here (grown locally) - I think I paid €1,99/kg last week.

            1. re: sunshine842

              Yeah, they're generally dirt cheap in Germany, even when out of season (which I guess is winter-ish). It's sad, really, that they're so costly here.

              1. re: linguafood

                I find that with all my favorite veggies - parsnips, leeks, endive, fennel bulbs, celeriac root....all dirt-cheap here, but pricey back in the States.

                1. re: sunshine842

                  Well, I only have to wait roughly 6-8 weeks... :-)

                2. re: linguafood

                  They're forced from roots, so basically seasonless, although the advantages to sprouting something fresh in winter are clear.

                  1. re: sr44

                    but they are primarily produced in the winter months, when (according to the local growers) the frost gives them a sweeter taste.

            2. There a some great ideas in this thread from last year on stuffed endive appetizers:

              http://chowhound.chow.com/topics/855342