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To Cook Belgian Endive: The Basics

Appears in
top 1000Vegetables from Amaranth to Zucchini
Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About
Whichever method you choose, Belgian endive is likely to respond kindly. It is a surprisingly hardy and forgiving vegetable, despite its fragile look. In fact, unless you forget it in the oven, it is not likely to be overcooked.

To oven-braise: Arrange cored, whole medium heads in a single layer in a buttered casserole. Add a little lemon juice and water, salt, pepper, and butter. Cover endive surface with parchment or buttered waxed paper trimmed to fit the casserole closely. Bake at 325°F until very tender—about 1/4 hours. Uncover and bake until endive is golden and liquid is syrupy. Or add a little cream to finish cooking, or top with cheese.

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