Ingredients for 6 servings
- 1.5kg (3.25 lb) endives of the same size
- 50g (1.75 oz) butter
- 15cl (0.6 cup) fresh orange juice
- salt and pepper
Recipe: Orange caramelised endives
Prep
15 min
Cook
30 min
Total
45 min
Servings
6 serv.
We are often looking for a accompaniment which is a bit different to go with a roast or else. This recipe is ideal with a roast of pork or veal for example.
White chicory is the winter vegetable we too often forget. Fresh orange juice here mellows the natural bitterness while caramelizing gently in the pan. Allow 25 minutes cooking for tender, silky results. Serve in a crown around your roast.
Step-by-step directions
1 Trim down the ends of your endives and get rid of the core. Melt down the butter in a large, shallow pot and place your endives in it.
2 Allow your endives to colour a little bit and season them with salt and pepper. Pour in the orange juice and cover the lot with a piece of parchment (in which you would have made a hole in the centre). Cook for 20 minutes.
3 Then, get rid of the parchment and increase the heat. Caramelise slightly your endives all over. It is ready to serve.
Place your caramelised endives in the shape of a flower on a tray with your roast placed on the top of them. Let us know what your guest thought of it!
Chef's tip
Caramelised endive is an autumn and winter vegetable dish, when roasts dominate family tables. It works from September through April, when Belgian or Northern endive arrives fresh at market. It's a Sunday dish you bring out when entertaining, but also a weekday side so quick once you remove the bitter core.
For wine, choose a dry white with good structure, a Sancerre or Chablis stands up well to the caramelization and orange acidity. A Meursault works equally well, less citrus but richer. Skip light reds, they don't grip with the caramel sweetness.
For pairing, caramelised endive sits easily beside veal roast, roasted farm chicken, or even leg of lamb. It has a place next to a rib steak too. You don't need complicated sauce, the meat's cooking juices are enough. Some cooks add a touch of strong mustard into the pan, it wakes everything up. On the plate, serve in a crown around the roast, it looks generous and tastes even better.
Frequently asked questions
Do you really need to remove the endive cores to reduce bitterness?
Yes, the core concentrates bitter compounds. Score the base, gently spread leaves apart and remove the hard white center section. About 30 seconds per endive. Kids will taste flavour instead of pushback.
Can I replace orange juice with lemon juice or another fruit?
Lemon makes it too sharp, unbalanced. Orange is better proportioned. White grape juice works too, sweeter. Pressed apple if you want mild. Taste-test first based on how bitter your endives are.
Can I prep caramelised endives ahead and reheat them?
Yes, keep 3 days in airtight container in fridge. Reheat gently over low heat 5 minutes with a splash of water so they don't dry out. Better made same day if serving cold as salad.
Wine Pairing
Explore all French wines ›Comments (0)
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.