There’s no pretention here: it’s simply a quick way to prepare endives/witlof/chicory so it can be be presented as a side dish. It could be a starter, but mine simply was not smart enough to dish up as a starter. The endives won’t be limp in this recipe, but still a little crunchy, depending on their size. They do shrink somewhat while baking. If you want them more tender, bake for longer, but cover loosely with foil. Ideal with a simple chicken dish, and its earthy saltiness is complemented by another side dish which is slightly sweet, like butternut or sweet potatoes.
This recipe would make a lovley side dish to your Christmas of Thanksgiving turkey. In fact the recipe source (‘Good Food’ magazine December 2005) suggests to serve this at Christmas. It serves 8 as a side dish together with another side dish. However, it can also be served as a main dish as I did. It will serve 3 then. We had this as a main course together with ‘wild rice mix’ (longgrain rice with wild rice pieces in it). Lovely!
Make and share this Flemish Carrots recipe from Food.com.
We always enjoy vinegar on our cabbage, greens and Brussels sprouts. This recipe is from the Daytona News-Journal and was adapted from the Washington Post.
I love finding new and delicious ways to cook Brussels sprouts. Yum, Another great recipe from the Authentic Suburban Gourmet.
