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.
396K 218 3.5
Last modified on: February 14th 2012
Keywords for this recipe:PreparingEndivesChicoryCookingHowtoFor 4 endives, you will need:
- 0
5 endives (head of chicory) - 1
coarse salt - 2
water - Total weight: 350 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 18 min. | 5 min. | 3 min. | 26 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 70 Kcal or 293 Kj | 4 gr | 14 gr | 0 gr |
| 4 % | 1 % | 1 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 20 Kcal or 84 Kj | 1 gr | 4 gr | 0 gr |
| 1 % | <1 % | <1 % | 0 % |
| Per endives | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 18 Kcal or 75 Kj | 1 gr | 4 gr | 0 gr |
| 1 % | <1 % | <1 % | 0 % |
How much will it cost?
- For 4 endives : 0.42 €
- Per endives : 0.11 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Endives (head of chicory): You can check-out other recipes which use it, like for example: Endive and beer soup, Endive and walnut salad, Comtoise endive salad, Endive gratin with cancoillotte, Purple sprouting broccoli and endive salad, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: How to rehydrate dried mushrooms, Leek and potato soup, Valay-Brest, Puff or flaky pastry (pâte feuilletée), Confit of carrots with bacon, ... All |
 | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Gravlax, Roast potatoes "à la provençale", Preserved lemons, Fish in a salt crust, ... All |
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