ROASTED SPICY ENDIVES
Endives are usually braised not roasted, although giving them a tiny golden color in a pan first, and then roast them in the oven creates another sort of flavor to the endives. They are good with other fall vegetables, so get these endives and prepare some autumn inspired dish. Here they are slowly cooked with a number of spices, whose flavor infuses the endives.
4 servings:
8 endives
1 tbsp olive oil
salt, pepper
30 g/1 oz butter
1/2 tsp coriander seeds
1 tsp Chinese five-spice
5 black peppercorns, crushed
Preheat the oven to 170 C/350 F. Trim the endives by removing the outer leaves. In a fairly hot pan, sauté the endives in olive oil, together with some salt and pepper, so they get a nice golden color all around. When they are ready, transfer the endives to an oven-proof pan, add butter and spices, and put in the hot oven. Roast them for about an hour, or until they are tender all throughout (stick a knife into them to test for resistance - they should be very soft). Remember to periodically baste them with the melted butter and spices, so they get infused with as much flavor as possible. If you don't like the spices we used, try some other! Serve the roasted endives hot.