How can you cook endives so that they are not bitter?

Endves, we ate in the canteen and it was not folichon. Remember, it was floating on the plate and was surrounded by ham and béchamel. But this endive, which is also called chicory, is not popular, but it is still a very good vegetable.

chicory, it’s a prison of food. It is good for the body. In fact, we have everything: fiber, vitamin B9, vitamin C. And most of all, that promotes satiety. When we have desires, for example, we create green salad and there, very quickly, we are no longer hungry”, says Sonia Ezgulian, chef, journalist and author (Second hand and Francois Motte). To get all these vitamins, you need to eat it raw. This is very important,” he added.

And to remove this bitter side of endive, you should choose “dried fruits, Comté cheese, orange juice or honey”, reveals Sonia Ezgulian if you are making a salad. “There is a little trick to making endives raw or cooked, you have to do it remove a small amount of white at the base of the stalk (…) And another little trick: we check that the ends of the leaves are very yellow, because if we have endves that are complete. slightly green, To be honest, the pain is very palpable. Therefore, we will remove this green part before making a salad or before cooking”, he continues.

The recipe for the famous endives is ham

With a paring knife, remove the center of each endive, which is very bitter. In a frying pan, with butter and peanut oil, sweat all the endives. Turn the endves on each side and cook, covered, on low heat for a long time, so that the endves are soft.

Remove the lid from the sauté pan, sprinkle the endives with lemon juice (to reduce the bitterness of the endives) and honey (to caramelize), turning them often. Spread the endives on a work surface to layer with the grated Comté cheese and a small slice of the meat chiffonade. Keep everything, wrap each endive in a piece of ham before putting it on the plate.

Preheat the oven to 200 ° C. Cook the cauliflower for ten minutes (see tip page 00) and put it in a bowl. Prepare the béchamel: in a small saucepan, melt the butter. Add the flour, cook for 1 minute, stirring constantly. Pour in the cold milk and continue to cook for two to three minutes. Season with salt, pepper and nutmeg. Once the bechamel has thickened, remove from the heat, add the cream and mix quickly. Pour the béchamel and Comté and bake the dish for 20 minutes.

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