© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A relative of chicory and escarole, Belgian endive, aka French endive or witloof, is slightly bitter, crisp, cream-coloured vegetable shaped like a bullet or tulip. It is grown in complete darkness to avoid turning green and to preserve its delicate flavor. It is available throughout the year, with a peak season from September to May. When cleaning your endives, don?t wash or soak them, as it brings out their bitterness. If they need to be cleaned, wipe them with a moist, damp paper towel.

Belgian endive makes a great addition to salads, especially those that contain cheese, bacon, eggs, citrus and nuts. Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. It shines when quickly stir-fried, lightly braised, steamed, grilled or roasted. It's hard to go wrong with this incredibly versatile and nutrient-dense vegetable.
5-6 head Belgian endive, trimmed, halved vertically (800-1000g)
2 tbsp Lemon juice
60 g Sundried tomatoes in olive oil
1 clove Garlic, peeled and halved
300 ml Coconut milk or heavy cream
1/2 bunch Parsley, finely chopped
50 g Parmigiano-Reggiano, grated
Salt and pepper, to taste

Lightly grease a large baking dish or a cast iron pan. Discard any of the endive?s bruised or wilted outer leaves. Cut awa...