With a noble paleness and a delicate bitter note, Belgian endive laid on a bed of carrots and leeks is a pleasure for the eyes and the palate. try also this skyr cake with blueberries recipe too.
Side dish For 4 people
600 g of Belgian endive
2 tablespoons of lemon juice
5 dl of water
60 g of leek
1 tablespoon of rapeseed oil
1 dl of white wine
½ teaspoon of salt
1 teaspoon of sugar
Freind’s kitchen recipes, Ginger and lime herbal tea.
How to proceed
Preparation: approx. 25 minutes
Halve the endive lengthwise and remove the core. Pour the lemon juice and water into a bowl and soak the endive for 5-10 minutes, to prevent it from darkening during cooking. Remove the endive from the bowl and measure 1 dl of water and lemon.
Cut the leek and carrot into thin slices and brown them in oil. Add the dl of water and lemon set aside and the wine. Season with salt, pepper and sugar. Place the endive, cover and braise over medium heat for approx. 5 minutes. You may be interested to read pumpkin and courgette soup recipe/ sago coconut cookies.