ENDIVE RECIPE RECIPES
PAN-ROASTED ENDIVE RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Categories side-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Steps:
- Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Add 4 halved heads endive cut-side down; season with salt. Cook until browned and softened, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Simmer, turning to coat, until syrupy, about 30 seconds. Sprinkle with chives.
ROASTED BELGIAN ENDIVE RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 425.
- Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
- Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
- Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It’s done when you can easily pierce the root end with a fork.) Serve hot or warm.
Nutrition Facts : @context http//schema.org, Calories 100, UnsaturatedFatContent 8 grams, CarbohydrateContent 5 grams, FatContent 9 grams, FiberContent 4 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 285 milligrams, SugarContent 0 grams
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