I can’t remember the last time I had endive. This veggie, with its slightly bitter taste, is something I love to pair with blue cheese; this is what motivated this week’s recipe. I cooked this for my mother and I for our almost traditional Thursday lunch get-together.
Historically, hazards and accidents have often been at the origin of discoveries; in cooking this happened so often. The endive is the result of such hazard. The discovery of the endive is attributed to a Belgian farmer who, around 1830, forgot to look after the chicory he had been growing. The roots had grown into endives and when the farmer tasted them, he liked their distinctive flavour (info: http://www.veraveg.org/Veg%20History/Veg%20History%20Endive.html ).
Caramelized Endive with Blue Cheese and Walnuts
For 2 people:
Time: 25-30 min
1 generous tsp sugar
2 tsp breadcrumbs
3 dry roasted chopped walnut kernels
40g blue cheese (I used Roquefort)
2-3 chopped sage leaves
2 small tsp sour cream
Salt and pepper
Heat the oven at 200C and lightly oil a baking dish.
Cut the cleaned and dried endives in half. On a reasonably hot pan add the butter and sugar. Once the butter starts to bubble add the endives face down and leave them until browned and caramelized, about 3 min. Remove and place in the oiled baking dish.
In a bowl mix the bread crumbs, the chopped sage and walnuts, pepper and a little salt.
Crumble the blue cheese in the mix and rub the preparation together until evenly mixed. Add the sour cream and mix again.
Spoon a quarter of the blue cheese preparation on each endive half and place in the oven for 15-20 minutes. Serve hot.