Recipe: Caramelized Endives

Caramelized endive is an autumn and winter vegetable, when roasts dominate family tables. It works from September through April, the season when Belgian or Northern French endives arrive fresh at the market. It's a Sunday dish, the kind you bring out when entertaining, but also a weeknight side that's so quick to prepare once you've removed the bitter core.

As for wine, go for a dry white with medium structure. A Sancerre or Chablis can stand up to the caramelization and the orange's acidity. Meursault works too, less citrusy but richer. Avoid light reds, they don't match well with the sweet caramelized notes.

For pairing, caramelized endive goes effortlessly with veal roast, roasted farmyard chicken, or even lamb leg. It also sits nicely next to a beef rib. No need for complicated sauce, the roasting juices from the meat are enough. Some chefs add a touch of mustard to the pan drippings, which perks everything up. On the plate, arrange in a crown around the meat, it looks great and feels generous.