Endive Bitter never tasted this good
If you’ve never heard of Belgian endive, let alone tasted it, allow our easy recipes to introduce you to one of the tastiest, most versatile and healthiest surprises your tongue will encounter this year. Fresh or cooked. Hot or cold.
Belgian or French endive is difficult to grow (we explain how on page 94), which is the only reason why this vegetable, also called chicory, is foreign territory for many South Africans. Fresh endive is crisp, with a sweet, nutty flavour and a very light bitterness that almost disappears once it’s been cooked. Apart from the significant amounts of fibre, vitamins B1, B6 and B9, as well as potassium and calcium it contains, you’ll find it difficult to think of a more versatile stalwart in the kitchen: fresh or cooked; hot or cold; whole or shredded; in soup, salad, stir-fries; served with rich cheeses, creamy dressings, nuts, fresh berries, citrus fruit… Start experimenting today.