What you see here is just one endive sliced in four. This was shockingly expensive and came individually packed in its own styrofoam box like some Tiffany jewel. I ate one lone leaf and left the rest to the Hubs. He loves the slightly bitter-tasting veg, but I don’t.
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 (so the butter doesn’t burn’), work quickly, and stir often.