Best Roasted Belgian Endive Recipes

ROASTED BELGIAN ENDIVE

Roasted Belgian Endive image

Provided by Mark Bittman

Time 1h15m

Yield 6 servings

Number Of Ingredients 3

Ingredients

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 BEETROOT (BEET), BLOOD ORANGE, RED WITLOF (BELGIAN ENDIVE) AND ASPARAGUS WITH ORANGE OIL

Roasted Beetroot (Beet), Blood Orange, Red Witlof (Belgian Endive) and Asparagus with Orange Oil image

Provided by Peter Doyle

Categories Salad Citrus Appetizer Vegetarian Orange Asparagus Beet Spring Summer Winter Vegan Endive Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

Orange Oil:
2 cups strained orange juice
2 1/2 tablespoons lemon juice
grapeseed oil
2 beetroot (beets)
2 bulbs red whitlof (Belgian Endive) leaves separated, washed and dried
1 bunch frisee (curly endive) washed and dried
1 bunch mache leaves (or any other mild soft gourmet salad green)
2 blood oranges, peeled and sliced into rounds
24 green asparagus spears, peeled and blanched
2 tablespoons pine nuts, toasted
Walnut Vinaigrette:
1 tablespoon white wine vinegar
1 tablespoon walnut oil
4 tablespoons olive oil
salt and freshly ground black pepper

Steps:

To make the orange oil, reduce the citrus juices over medium heat until syrup-like then cool to room temperature. Whisk in or blend an equal amount of grapeseed oil and reserve.
Meanwhile, roast the beetroot. Preheat the oven 350 degrees. Trim the stems of the beetroot, leaving 1/2 inch. Wrap the stems in foil and roast the beetroot in the oven for one hour. Allow to cool, then peel and cut each beetroot into 12 wedges.
To make the walnut vinaigrette, whisk together the walnut oil and olive oil. Season to taste with salt and pepper.
To serve, toss the whitloof, frisee, and mache leaves in the walnut vinaigrette and place in the center of the plate. Arrange the beetroot, blood orange, asparagus and pine nuts over the greens. Drizzle with orange oil and serve.

MARCELLA HAZAN'S ROASTED BELGIAN ENDIVE

MARCELLA HAZAN'S ROASTED BELGIAN ENDIVE image

Categories Vegetable

Yield 6 servings

Number Of Ingredients 3

Ingredients

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

Steps:

1. Heat the oven to 425. 2. 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. 3. 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. 4. 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.