What you see in the photo is just one endive, sliced in four. Hey, blame the store for charging a king’s ransom per endive, each packed in its own personal styrofoam box like some Tiffany jewel. I ate one lone leaf and left the rest of the endive to the Hubs; I don’t like bitter veggies.
The recipe is simple enough, but I still managed to screw it up. Lesson learned: butter burns easily in an overheated pan, so keep the flame as low as possible to avoid a charred mess.
This recipe calls for 4 endives–a more reasonable portion for two.
22 mins (Cook: 2 mins. Bake: 20 mins)
2 tbsp. unsalted butter
1⁄4 cup olive oil
1 tbsp. honey
2 tsp. chopped parsley leaves
Coarse sea salt
Freshly ground black pepper
Parsley leaves for garnishing
1. Preheat oven to 350°.
2. Cut the endives lengthwise into four, removing as much of the bitter core as possible without releasing the leaves.
3. In a small pan, heat the butter, olive oil, honey and parsley on low heat. Add salt and pepper to taste. Once bubbling, drizzle over the vegetables evenly. Roast for up to 20 minutes or until the vegetables have begun to caramelise and soften. Sprinkle with the parsley and serve immediately.
– To make the sauce, lower the fire, work quickly, and stir often.