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.
473 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: Individual creamy endive gratins, Purple sprouting broccoli and endive salad, Endive and cheese salad with croutons, Gratin of Endives with Mont d'Or, Endive and beer soup, ... See them all 15
Coarse salt
Like these other recipes: Fish in a salt crust, How to cook pasta properly, Potted meat (rillettes), Mackerel rillettes, How to prepare broccoli, ... See them all 16
Water
Like these other recipes: How to heat milk without it catching on the bottom of the pan, Chicken pie, Turnip and Jerusalem artichoke soup, Bacon rolls, Quick courgette soup with cheese, ... See them all 136
Other recipes you may also like
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011306 K4.1 1 hour 25 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013521 K5 7 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018421 K4.8 7 min.
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm. June 12th 2011274 K5 1 hour 3 min.
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake. February 11th 2011263 K5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.