Roasting-A Simple Art
Mahogany roasted endives
Page 351
| Course Type: Sides
(1 review)
Tags: vegetables
Recipe Reviews
wester from Soesterberg, Utr
This is going to be my recipe for endives from now on (unless I want to make a salad, of course).
Soft, buttery and full of roasted flavor. I made 4 of them, which according to the recipe should feed 2 to 4 people. I ate them all by myself.
And it is so easy as well.
I used all butter instead of butter and another fat. I definitely will experiment with other fats. I added some fish stock, as I served them with fish. I'm not sure the stock is really needed, just with salt it is delicious already.
The outside is even better than the inside, so use small endives or cut them in half.
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