Endives (chirory) with their bitterness had displeased me for a long time! But after almost a decade in France, I started to appreciate them because they explained to me how to prepare them and remove this bitterness (removing the heart). However, I recently discovered that they can be less bitter, even with the heart on, as long as you don’t eat them immediately and you let them around a little while.
This is a very simple recipe but the result is delicious and can go with several courses as a side dish like the scallops with citrus fruits sauce comme proposé plus bas ; d’ailleurs elles étaient l’accompagnement proposé dans le livre du Ritz où j’ai trouvé la recette des noix Saint-Jacques. Il ne faut pas oublier de dire que j’utilise pour les préparer soit une sauteuse en fonte soit un autre récipient de technologie équivalente avec couvercle. En deux mots :"The water lilies resembled his face, the willows are reminiscent of his eyebrows."
To Start...
difficulty – easy
preparation– N/A
cooking - 25′ – 30′
serves - 2
To Sum-up...
Ingredients
- 2 medium endives
- 10gr of unsalted butter
- 2 pinches of fleur de sel or coarse salt
- 5 turn mills of Kampot black pepper
Steps
- Wash the endives and slice them in the vertical axe
- Cut off their heart, that might be bitter, if you like
- Heat-up a sauce pan with lid (I use a cast iron sauce pan or a pan with similar technologie)
- Add the butter and heat it up
- Add the endives when the butter is a bit brown, but with their face (cut side) down
- Let them cook for a little while, until they caramelize a little bit
- Turn them over, salt and pepper
- Add a little bit of cold water and put the lid on
- Cook the endives for 25’ in medium heat
- Every now and then check to see if there is enough water, if not add a little bit
- Serve as a side dish, like in the recipe of scallops with citrus fruits sauce
o-o C'est si bon ! o-o
