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Stéphane Reynaud

Baked red endive with orange

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
One Knife, One Pot, One Dish
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 8 red endives
  • 2 oranges
  • 3 tablespoons olive oil

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.

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