A very simple recipe today, a quick and tasty side dish, the Belgian endive gratin oven-baked (or air fryer).
One of my favorite salads (endives) is precisely the Belgian endive. It must be that slightly bitter taste, that spoon shape that is well suited to being filled and yum. The Belgian endive so crunchy, white, and delicious even when cooked, in soup, in risotto, in every way.
Very low in calories, rich in vitamin A, vitamin C and B-group vitamins, and also folic acid.
Remember to keep it nice and dry in the fridge wrapped in a towel. Try to consume it fresh, so it’s less bitter.
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Daniela
See some recipes that might interest you with endive:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Belgian Endive Gratin Ingredients
- 3 heads Belgian endive
- 3 tbsp breadcrumbs
- 1 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 pinch sea salt
- 1 tsp herbs
- 1 tbsp orange (zest)
- 1 orange (juice)
Belgian Endive Gratin Steps
Gently wash the heads of endive, pat them dry with a paper towel, and cut them in half lengthwise. Place them in a lightly oiled baking dish. Separately, prepare an emulsion with oil, grated zest, orange juice, herbs, and maple syrup. Pour into a small bowl along with the breadcrumbs.
Mix and generously spread over the endive. Bake for 20 minutes at 350°F (180°C) or 15 minutes in the air fryer.
Tips and Variations
You can store the Belgian endive gratin well-sealed in the fridge. Try adding cherry tomatoes and olives, or pine nuts and oregano.
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