Roasted Belgian Endive Recipes

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SAUTéED ENDIVE WITH BALSAMIC BUTTER



Sautéed Endive With Balsamic Butter image

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.

Provided by Florence Fabricant

Categories     for two, quick, vegetables, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
3 medium-small heads Belgian endive, trimmed, halved vertically
Fine sea salt
2 tablespoons good-quality balsamic vinegar
3 tablespoons unsalted butter, in small pieces
Pinch of sugar
Coarsely ground black pepper
3 tablespoons fresh marjoram or oregano leaves

Steps:

  • Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
  • Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
  • Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED BELGIAN ENDIVE



Roasted Belgian Endive image

Provided by Mark Bittman

Categories     brunch, easy, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 3

5 thick heads endive (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

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, Calories 100, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 285 milligrams, Sugar 0 grams

ROASTED LETTUCE, RADICCHIO, AND ENDIVE



Roasted Lettuce, Radicchio, and Endive image

A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 13

2 heads radicchio, halved lengthwise
2 heads Belgian endive, halved lengthwise
1 head chicory (curly endive), halved lengthwise
1 head romaine lettuce, halved lengthwise
3 tablespoons olive oil, divided
¾ cup pitted Greek olives
½ cup capers
1 tablespoon dried oregano
1 ½ teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground dried chile pepper
2 tablespoons grated Romano cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
  • Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
  • Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
  • Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
  • Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 16.7 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 10.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 1108.6 mg, Sugar 1.8 g

PAN-ROASTED ENDIVE



Pan-Roasted Endive image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

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.

BRAISED BELGIAN ENDIVES



Braised Belgian Endives image

See how easy it is to make deliciously sweet and tender braised Belgian endives with this simple recipe. It can be cooked on the stove or in the oven.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
10 to 12 Belgian endives
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/3 cup water, or chicken stock or white wine
Optional: 1 teaspoon sugar

Steps:

  • To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
  • To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.​)
  • Enjoy.

Nutrition Facts : Calories 79 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 5 g, Protein 2 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 0 g, Fat 6 g, ServingSize Serves 4, UnsaturatedFat 0 g

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

3 tablespoons unsalted butter, divided
4 Belgian endives, sliced in half, lengthwise
Salt and pepper
1 1/2 cups vegetable stock

Steps:

  • In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

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