Belgian Endive with Thyme
Slow cooking reduces endive's natural bitterness. Good with grilled lamb chops.
Leftovers can be sliced and tossed with orange segments and vinaigrette to make a salad.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time30 min
Cooking Time - Text30
Cooking Methodpan-frying, slow cooking
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationhealthy, vegetarian
Five Ingredients or LessYes
Taste and Textureherby, savory
Type of Dishvegetable
- 2 tbsp olive oil
- 4 heads of Belgian endive
- 1 shallot, chopped
- 2 sprigs of thyme
- 1 bay leaf
- Salt and freshly ground pepper
Heat the oil in a large deep frying pan over medium heat. Add the endives, shallot, thyme, and bay leaf. Cook, turning the endives occasionally, for about 3 minutes, until they are golden all over.
Add 2 tbsp water and reduce the heat to low. Cover the pan and simmer for 20–25 minutes, or until the endives are tender when pierced with a knife. Season with salt and pepper, then serve with the pan juices spooned over.
2008 Dorling Kindersley