Heavenly recipe for Belgian endive

The only combination of bitter for me would be together with sweet. This recipe does it well. Thanks to alanagkelly for the photo @Flickr

I must admit that after all these years living in Belgium I have not tried the Belgian endive  (and for crying out loud – BELGIAN endive.. and that’s me who is together with a Belgian). That had to change! And a good time for me seemed our New Years party with our friends 🙂  Thankfully the result was heavenly! I wish you to enjoy it as much.

Endive stuffed with goat cheese and candied walnuts
Appetizer for 12 people

Ingredients

  • 2 heads of Belgian endives, (12 leaves on total)
  • 50g chopped walnuts
  • 2tbsp honey
  • 3-4tbsp orange juice
  • 30g balsamic vinegar
  • 50g crumbled goat cheese
  • 1 orange divided in small pieces for filling endives
  • 1 tablespoon chopped chives
  • black pepper
Preparation
  • Preheat oven to 180 degrees C, spread the walnuts combined with 1tbsp of walnuts on a baking sheet and bake for 10 minutes, stirring after 5minutes.
  • Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).
  • Fill each endive leave with a orange, walnuts and goat cheese, top with the sauce, chives and pepper.
  • Your appetizer is ready to be served!

I prepared more walnuts than recipe asked for and it made a perfect sweet snack for later on.

Thanks to purpletwinkie for the photo. @Flickr

Additional information on endive

Belgian endive is not grown from seed directly in the soil, instead, it is cultivated by forcing a second growth from the cut roots of chicory plants. One endive has only about twenty calories; contains no fat, sodium, or cholesterol and is a good source of folate.

When working with endive, you’ll have to remove the core, as that is the most bitter part and if not removed from the beginning, can spoil the final dish. When buying endives, look for a firm, plump veggie with tightly folded leaves. The whiter the endive, the milder its flavor is going to be.

If you are storing endives for a longer time (3-5 days), wrap them in a damp paper towel inside a plastic bag in the refrigerator .  To preserve flavor, avoid exposure to light as much as possible.

Some more recipes for endives

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