This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
512 K 3.6/5 (256 reviews)784631
Last 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
Times for this recipe
Preparation
20 min.
Resting
5 min.
Cooking
3 min.
All in all
30 min.
When should you start or finish this recipe?
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=5 % | 14 RDI=5 % | 0 | 70 RDI=4 % | 293 RDI: 4 % |
| Per 100 g | 1 RDI=2 % | 4 RDI=2 % | 0 | 20 RDI=1 % | 84 RDI: 1 % |
| Per endives | 0 | 3 RDI=1 % | 0 | 17 RDI=1 % | 73 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: Endive and beer soup, Comtoise endive salad, Individual creamy endive gratins, Endive gratin with cancoillotte, Endive and walnut salad, ... See them all 15
Coarse salt
Like these other recipes: Gravlax, Preserved lemons, Pickled gherkins, Mackerel rillettes, Potted meat (rillettes), ... See them all 16
Water
Like these other recipes: Kale and potato soup, Yeast-based flaky dough (for croissants), Lumberjack turnovers, Soup Cornouaillaise, Nonettes, ... See them all 141
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025498 K 25 20 min.
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011191 K4.5 35 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight. September 29th 20241.28 M 34.1 1 hour 35 min.
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used. August 8th 2013145 K 24.3 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 11 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.