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.
460 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:
Change measures:
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: Comtoise endive salad, Endives , Endive and cheese salad with croutons, Ham and endives au gratin, Gratin of Endives with Mont d'Or, ... See them all 15
Water
Like these other recipes: Salmon chard rolls, Classic French white bread, Turnip top soup, Minted Melon, Bacon rolls, ... See them all 132
Coarse salt
Like these other recipes: Gravlax, How to prepare Jerusalem artichokes, Roast potatoes "à la provençale", French bean salad with vinaigrette , Foie gras cured in salt, ... See them all 16
Other recipes you may also like
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.September 2nd 2012287 K5 15 min.
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.June 8th 2011275 K 13.8 30 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
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 2017456 K4.2 2 hours 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.74 M 23.4 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 10 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.