Belgian endives (witloof) come from a plant called chicory, which is also the source of numerous varieties grown for salads, such as curly lettuce or escarole. Belgian endive, as we know it, is a fairly recent invention, since it was first produced in the 1860s in Belgium, by an employee of the Brussels Botanical Gardens. It was introduced into France in 1873 and today the northern part of the country is the world's largest producer, even ahead of Belgium. Raw or cooked, this slightly bitter vegetable goes very well with white meats and fish.
- 1 pound Belgian endive
- 1 tablespoon butter
- 1 teaspoon superfine sugar
- 2 pinches ground cloves
- 2 pinches grated nutmeg, plus more for garnish
- 1 tablespoon lemon juice
- 1 tablespoon dark rum
- 1/3 cup heavy cream
- Tarragon sprigs, for garnish
Cut the endive diagonally into rounds 1/4-inch thick, starting at the point and turning them 1/2 inch at each new cut. At the end of the cutting, only the core remains in the shape of a cone; discard it.
Melt the butter in a 4-quart cast-iron skillet. Add the endive and cook, turning it continuously, for 1 minute. Sprinkle with the sugar, cloves, nutmeg and salt to taste. Stir in the lemon juice. Add the rum and cook for 1 minute over high heat to evaporate the alcohol. Stir in the cream. Cover and cook over low heat for 25 minutes, stirring from time to time. Serve hot garnished with nutmeg and sprigs of tarragon.
This dish can accompany white fish fillets, scallops and pan-fried veal liver, as well as stewed white meats.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
170 calories; 14g total fat; 47mg cholesterol; 46mg sodium; 8g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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