|Preparation||Resting||Cooking||Start to finish|
|18 min.||5 min.||3 min.||26 min.|
|1||Trim a little from the base of 5 endives (head of chicory), remove and discard any untidy leaves, then wash endives.||10 min.|
|2||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.
|3||Put endives in boiling salted water for 2-3 minutes...||3 min.|
|4||... then remove them using a skimmer, put into very cold water.
You've just blanched endives, and we do that to reduce the bitterness still further.
|5||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.||5 min.|
For 4 endives : 0.42 €
Per endives : 0.11 €
|Endives (head of chicory): You can check-out other recipes which use it, like for example: Thin endive tart, Endive gratin with cancoillotte, Gratin of Endives with Mont d'Or, Endives , Gratin du Nord, ... All|
|Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Fish in a salt crust, How to cook pasta properly, French bean salad with vinaigrette , Gravlax, How to prepare broccoli, ... All|
|Water: You can get more informations, or check-out other recipes which use it, for example: How to cook rice in rice-cooker, Quick courgette soup with cheese, Benoîton, Quick chicken curry, Chorba, ... All|
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