Belgian Endive
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Other Names
French: endive
Other name: Witloof ("white leaf " in Flemish)
Other name: Witloof ("white leaf " in Flemish)
Cichorium endivia
General Information
Origin: Belgium
Etymology: Endive is from the Latin intibum. Witloof is a Flemish name meaning “white leaf.” Compositae family
Origin: Belgium
Etymology: Endive is from the Latin intibum. Witloof is a Flemish name meaning “white leaf.” Compositae family
Belgian endive is the compact, hypertrophied bud of witloof chicory obtained by forcing the plant in dark conditions.
In 19th century Belgium, a man who had forgotten his chicory roots in a cellar was amazed to discover them plump and covered with long yellowish leaves which had sprouted in the dark, warm conditions. Curious, he tasted them, found they had a good flavor, and began to cultivate them. However, it is to another Belgian that we owe endive as it is eaten today: the botanist Brézier who developed it from coffee chicory which had a small root. The market stalls of the capital began to display this new vegetable in 1846, and it quickly became known as Brussels endive.
Medicinal properties
An excellent diet food, made up of 90% water and a little cellulose.
An excellent diet food, made up of 90% water and a little cellulose.
Nutritional values per 100 g
Calories: 8; carbohydrates: 0.7 g; fat: 0.2 g; protein: 1 g; fiber: 2.5 g.
Rich in potassium, calcium, vitamins B, C and E, beta-carotene and cellulose.
Calories: 8; carbohydrates: 0.7 g; fat: 0.2 g; protein: 1 g; fiber: 2.5 g.
Rich in potassium, calcium, vitamins B, C and E, beta-carotene and cellulose.
Buying
Choose fleshy, white endive with firm, very tightly closed leaves with no blemishes; avoid any with green marks or edges, a sign of bitterness and lower quality. Endive can be classified in four groups:
1. small, very even, very white and firm
2. longer and more bulbous, but still white and firm
3. slightly irregular shape with the occasional green strip along the edges of the leaves
4. irregular shape, slightly open, with the leaves green at their tips.
Choose fleshy, white endive with firm, very tightly closed leaves with no blemishes; avoid any with green marks or edges, a sign of bitterness and lower quality. Endive can be classified in four groups:
1. small, very even, very white and firm
2. longer and more bulbous, but still white and firm
3. slightly irregular shape with the occasional green strip along the edges of the leaves
4. irregular shape, slightly open, with the leaves green at their tips.
Storing
Unwashed endive can be kept for several days in the crisper of the refrigerator. Produced in dark conditions, it shows its dislike of the light by quickly becoming bitter when exposed to it.
Unwashed endive can be kept for several days in the crisper of the refrigerator. Produced in dark conditions, it shows its dislike of the light by quickly becoming bitter when exposed to it.
Preparing
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Remove the wilted outer leaves if necessary.
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To wash, run the leaves under water: they don’t take well to long soaks.
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To get rid of endive’s bitterness, make an incision in the stem end by cutting out a small cone.
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It is preferable to steam endive: when boiled, it has to be well drained.
Hints and tips
- Use the leaves for appetizers, with a dip or as bases for hors-d’oeuvres, filled with a blue cheese cream or crab salad.
- Fill with avocado mousse (avocado puréed with lemon juice, tarragon, salt and pepper).
Cooking
A perfect accompaniment to meat and fish.
Endive loves butter, mild vinaigrettes, apples, nuts - especially the sophistication of pine nuts.
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Braised endive
Steam, blot and dry well; roll in flour and roast in a pan with a knob of butter until the outer leaves are nicely colored. -
Endive with ham
Steam the endive or cook it in butter. Roll up in a slice of ham; cover with béchamel sauce and grated cheese and place in the oven until browned and bubbly.
Enjoying
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In salad
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Endives, beets, diced apple and pine nuts.
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Braised endive with ginger
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Sweat the endive in butter; season with salt, pepper and a few drops of lemon juice. Add some chopped fresh ginger and, if possible, a little ginger jam or syrup; add some chicken stock and cook over medium heat for about 15 minutes.
Recipes
©Copyright MSCOMM 1996 – 2008. Michèle Serre, Éditeur
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