salad. Trim the base of the endive using a diagonal cut, then separate the leaves. Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort …
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Make sure to place a piece of parchment directly on top of the Belgian endive when braising. Finish cooking in the oven instead of the stovetop as the endives tend to brown better. If there is still liquid in the pan at the end of the cooking process, remove the endive to a plate and cook the liquid until it has almost evaporated.
A creamy mixture of blue cheese, apples, celery, mayonnaise, and lemon juice is spooned into Belgian endive leaves. Toasted hazelnuts are the perfect finishing touch. Blue Cheese, Walnut, and Chicory Salad
Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish.
There’s nothing like a warm, creamy soup to warm you up, body and soul. This Belgian Endive soup will do just that. Onions, endives, potatoes, vegetable broth, and cream make up this soup. Also, it’s vegan and gluten-free. However, you can use non-vegan ingredients if you prefer.