In April, we’re coming to the end of the season for Belgian endives, but if you haven’t already indulged, it’s a great time to take advantage of this bounty. Braising is a delicious way to cook this slightly bitter leaf, also called witloof or chicory. In this dish, its slight bitterness is perfectly complemented by the sweet braising liquid of orange, honey, and mustard before being given a dash of licorice flavour with a sprinkling of tarragon.
Freshly squeezed
You’ll need two oranges to get the amount of orange juice and zest required for this recipe. Wash oranges well before zesting.
Braised Belgian Endives with Orange and Tarragon
Ingredients
- 8 Belgian endives
- 1 tsp (5 mL) honey
- 1 tsp (5 mL) Dijon mustard
- 3/4 cup (180 mL) freshly squeezed orange juice (see tip)
- 2 tsp (10 mL) orange zest
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 shallot, finely chopped (about 2 Tbsp/30 mL)
- 1 garlic clove, peeled and finely chopped
- Pinch of salt
- Pinch of pepper
- 1/2 oz (14 g) Pecorino Romano cheese
- 1 Tbsp (15 mL) sliced almonds
- 2 Tbsp (30 mL) finely chopped tarragon
Nutrition
Per serving:
- calories136
- protein3 g
- total fat9 g
- sat. fat2 g
- total carbohydrates12 g
- sugars6 g
- fibre4 g
- sodium125 mg
Directions
01
Slice endives lengthwise and trim base and any wilted outer leaves; set aside.
02
In jar or glass mixing jug, combine honey, mustard, and orange juice and zest; set aside.
03
In large saucepan, sauté shallot and garlic in olive oil on medium-low heat, until shallots are translucent.
04
Place endives cut side down in pan and cook for about 2 minutes, until slightly browned. Turn endives and allow them to soften slightly, for another 2 minutes. Turn up heat to medium and add orange juice mixture. Reduce heat to low, partially cover, and allow to simmer for about 10 minutes.
05
To serve, use tongs to transfer endives to large serving plate or 4 individual plates. Use spatula to scrape warm braising liquid from saucepan into jug and pour over endives and onto plate. Season with salt and pepper. Use vegetable peeler to shave pecorino overtop and sprinkle with almonds and tarragon.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
