How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it.
Here is a method which avoids these two problems.
Here is a method which avoids these two problems.
470 K 3.6/5 (250 reviews)
30 min.
Easy
4 endives
3 IngredientsLast modified on: February 14th 2012
For 4 endives, you will need:
- 1
5 endives (head of chicory) - 2
coarse salt - 3
water - Total weight: 350 grams
Change these quantities to make:
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Times for this recipe
Preparation: 20 min.
Resting: 5 min.
Cooking: 3 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Trim a little from the base of 5 endives (head of chicory), remove and discard any untidy leaves, then wash endives.
Stage 2 - 3 min.
Boil a large pan of salted water.
With a small sharp knife, remove a small cone from the bottom and discard it. The cone size depends on endive size, usually about half an inch is fine.
This reduces the endive's bitter taste.
Note:If endive are medium or big size, think to cut them in two, from top to bottom, to reduce cooking and blenching time.
With a small sharp knife, remove a small cone from the bottom and discard it. The cone size depends on endive size, usually about half an inch is fine.
This reduces the endive's bitter taste.
Note:If endive are medium or big size, think to cut them in two, from top to bottom, to reduce cooking and blenching time.
Stage 3 - 3 min.
Put endives in boiling salted water for 2-3 minutes...
Stage 4 - 5 min.
Stage 5 - 5 min.
Leave endives in cold water for five minutes, then drain and dry them. The best way is to use a salad spinner, and then leave on a tea-towel.
Remarks
In this recipe I say "reduce bitterness" because we don't want to suppress it entirely: it's part of the endive taste, its character, that we should keep.
Keeping: Several days in the frifge, in a closed box.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 RDI=1 % | 10 RDI=1 % | 0 | 70 RDI=4 % | 290 RDI: 4 % |
| Per 100 g | 1 RDI=0 % | 4 RDI=0 % | 0 | 20 RDI=1 % | 80 RDI: 1 % |
| Per endives | 0 | 3 RDI=0 % | 0 | 20 RDI=1 % | 70 RDI: 1 % |
How much will it cost?
- For 4 endives : 0.45 €
- Per endives : 0.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Endives (head of chicory)
Like these other recipes: Ham and endives au gratin, Purple sprouting broccoli and endive salad, Gratin of Endives with Mont d'Or, Endive gratin with cancoillotte, Individual creamy endive gratins, ... See them all 15
Coarse salt
Like these other recipes: Gravlax, Roast potatoes "à la provençale", Mackerel rillettes, Fish in a salt crust, Pickled gherkins, ... See them all 16
Water
Like these other recipes: Natural leaven, "Buttonhole" quail eggs, Special small breads, Valay-Brest, Couscous, ... See them all 136
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