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Endives 1
- Difficulty
Easy
Published 2017
The emblematic torpedo-shaped vegetable of both Belgiums and of French Flanders. (Do not confuse with Batavian endive or escarole.) Francophones call it chicon, nederlandophones call it witloof. Whatever name it’s going under it is unmissable. It is also versatile. Raw, it adds a bracing bitterness to salads.
Ingredients
- endives
- butter
- powdered caraway
Method
Cut each endive in two along its length. Spice them, and cook slowly in butter in a vessel with a tight-fitting lid –
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