The bitter tang of Belgium Endive is a wonderful contrast to our normal fare. Today, it is partially cooked on a pan and then finished in the oven with a creamy cheesy breadcrumb topping.
This is an ideal dish to prepare ahead. Get it ready to pop into the oven, then it is a quick dish for lunches or a quick dinner side dish.
You might also like to try Beetroot and Potato Oven Baked in Wine, Cheesy Eggplants baked with Saucy Tomatoes, Creamy Potato Cheese Gratin, Tomatoes Gratineed with Cheese, and Mediterranean Buckwheat Salad.
Caramelised Endive with a Creamy Cheesy Topping
source: Ottolenghi’s book Ottolenghi
prep time: 5 mins
bake time: 15 mins
serves 3-6 depending how you use it
3 endives cut in half lengthwise
20g unsalted butter
2 tspn caster sugar
35g parmesan cheese, grated
1 tspn thyme leaves
60 ml whipping cream
chopped parsley (optional)
Preheat the oven to 200C.
Put the butter in a pan, add the sugar and put it over a high heat. As the butter melts, stir to mix. When the butter starts to bubble, place the endive halves, face down, on the butter and cook for 2 – 3 minutes until golden. You may have to press down on them.
Line a tray with baking paper, and place the endives, cut side up, on the paper. Sprinkle with a little salt and pepper.
Mix the breadcrumbs, cheese, thyme, cream and a little salt and pepper. Spoon this over the breadcrumbs and place into the oven for 15 – 20 minutes to bake. The endives should feel soft when poked with a knife.
Serve hot or warm, drizzled with some olive oil and sprinkled with chopped parsley, if using.