Yield: 4 servings
Time: 30 minutes
Belgian Endive, Chicory (UK) and Witloof (AUS/NZ), is a very versatile vegetable quite popular in Europe. I like it best braised or roasted rather than raw as an appetizer or salad. The quantities in this recipe are for a vegetarian main course. If used as an appetizer or side dish the quantity needs to be reduced. A great partner to grilled meat, fish, Baked Camembert or a cold cheese platter. Serve the Belgian endives and roasted peppers with a Vinaigrette.
Ingredients:
Belgian Endives
- 8 Belgian Endives, medium-size, about 1 1/2 lbs (675 g) in total
- 2 Tbsp unsalted butter
- juice of 1 lemon
- 2 tsp sugar
- salt and freshly ground pepper
- 1/2 cup (120 ml) water
Red Peppers
- 4 large red peppers split in half
- olive oil to brush the peppers
Vinaigrette
- 1/2 cup (120 ml) extra virgin olive oil
- white balsamic vinegar to taste
- salt and freshly ground pepper
- 2 Tbsp finely chopped flat-leaf parsley
Preparation:
Belgian Endives:
Remove blemished leaves and trim off ends of each Belgian endive slightly. Don’t trim the bottom completely, you want to keep the leaves together. Depending on their size, split each one lengthwise into quarters or halves. Choose a saucepan large enough to accommodate the Belgian endives in a single layer. Melt butter over medium-low heat. Place Belgian endives in the saucepan cut side down first. Sauté them for about 10 minutes turning them after 5 minutes on the other side. Add lemon juice, sugar, salt and, pepper. Give it a gentle stir to distribute the sugar around the pan. Add water bit by bit to the pan to produce a nice brown sauce and to give the Belgian endives a nice glaze. They are done when cores are tender and easily pierced with a knife.
Roasted Peppers:
Preheat the broiler. Choose a baking sheet large enough to hold peppers in one layer. Line it with parchment paper. Lay peppers skin side up in one layer on the baking sheet. Brush each one with olive oil. Broil peppers until their skin is blistered and almost black, about 10-12 minutes. Remove baking sheet from oven. Make a package out of the parchment paper enclosing the peppers inside. Let them “sweat” in the package for about 10 minutes or until cool enough to handle. Peel off the blackened skin. Cut roasted peppers into slices.
Vinaigrette:
In a small bowl whisk extra virgin olive oil, white Balsamic vinegar, and parsley. Season with salt and pepper.
Arrange Belgian endives on serving plates cut side up. Garnish with roasted peppers and drizzle with vinaigrette.
