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.
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.