From the one star french chef Patrick Asfaux
5.0 5 (7 votes)
10 minutes30 minutes40 minutes
There are several ways to cook Belgian endives: you can either steam them, cook them in a beef or chicken stock or prepare them the way we do in our restaurants.Recipe for 1kg of medium size, washed and trimmed endives
40g butter
1/2 lemon juice
1 pinch of salt
1 pinch of caster sugar
Progression
1) Place your endives into a pot like if you were making a star, then season them with salt and sugar. Add the lemon juice and the butter. Finally add 20cl of water.
2) Place a round piece of parchment, in which you will have made a small hole in the centre, on the top of the endives.
3) After 25 minutes of cooking all the cooking juice should be evaporated and your endives should be cooked. Take them out and press them gently to get rid of the excess water.
When cooked that way, Belgian endives can be the base for pan fried endives meuniere or a gratin of endives or endives wrapped in ham or braised in a veal jus to accompany a roast of pork, for example.
credits photo : -©-arnowssr
