A very simple little recipe today, a quick and tasty side dish: Belgian endive gratin in the oven (or in the air fryer).
One of the salads (endives) I prefer is Belgian endive. Maybe it’s its slightly bitter taste, that spoon shape that’s perfect for filling — yum. Belgian endive so crunchy, white, so good 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 well dry in the refrigerator wrapped in a towel. Try to eat it fresh, that makes it less bitter.
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Daniela
See some recipes that might interest you using endive:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients – Belgian Endive Gratin
- 3 heads Belgian endive
- 3 tbsp breadcrumbs
- 1 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 pinch sea salt
- 1 tsp mixed herbs
- 1 tbsp orange (zest)
- 1 orange (juice)
Steps – Belgian Endive Gratin
Gently wash the endive heads. Pat them dry with a paper towel and cut each one in half lengthwise. Place them in a lightly oiled baking dish. Separately, prepare an emulsion with the olive oil, grated orange zest, orange juice, mixed herbs and maple syrup. Pour it into a small bowl together with the breadcrumbs.
Mix and spread generously over the endives. Bake for 20 minutes at 356°F or 15 minutes in the air fryer.
Tips and Variations
You can store the Belgian endive gratin in the refrigerator in a closed container. Try adding cherry tomatoes and olives, or pine nuts and oregano.
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