Baked red endive with orange

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat

Ingredients

  • 8 red endives
  • 2 oranges
  • 3 tablespoons olive oil
  • 300 ml vegetable stock
  • Salt
  • 80 g butter

1 flameproof casserole dish

1 chopping board

1 zester

Method

Halve the endives.

Zest one of the oranges and juice both.

Heat the olive oil in a flameproof casserole dish, add the endives and sauté them for 5 minutes on a low heat.

Pour in the stock and orange juice, season with salt and add the zest and butter.

Cover and cook for 15 minutes on a low heat.