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.Endives Featured Ingredient - Belgium
Go to:- Belgium Main Page | Belgium Speciality Dish | Cooking by Country Main Page
Belgian Endive was accidentally discovered by a Belgian farmer, Jan Lammers, in 1830. Upon returning from war he found his stored chicory, which he'd previously grown and used for coffee had sprouted white leaves.
Endive can be used raw in salads or cooked in a variety of ways including stuffed, baked, boiled, steamed or fried. You can find a few Endive recipes on the Belgium Cooking by Country main page or use the Search Page to find them all.
Happy Cooking!
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Endive
(Cichorum intybus) is a member of the Asteraceae (sunflower) family. Endive
belongs to the same family as Chicory, however true chicory is a root vegetable
used not only for its roots which are ground to make a coffee supplement, but
also for its green leafy tops. Other varieties are grown as Belgian Endive, also
known as French endive or Witloof Chicory.
Good
quality endives are a creamy white with a yellowy green tinge to the leaf edges.
When selecting, choose crisp, firm, tightly pack heads no longer than 15cm/6
inches. Store in the refrigerator wrapped in kitchen paper and placed in a
plastic bag as they quickly turn green when exposed to light and become quite
bitter.
