This is from my 365 Ways to Cook Vegetarian cookbook. Posting for ZWT3. “French tradition warrants that this salad be served on Christmas or New Year’s Eve in French homes… The slightly bitter taste of the tear-shaped Belgian endive marries itself well with Roquefort cheese and a strong-flavored vinaigrette. To clean endives, wipe them with a damp cloth. Don’t soak them, since they tend to absorb water.”
This is a delicious wintery soup, based on my recipe for Hutsepot, a traditional Belgian dish. Very nice with some homemade bread!
This is something my former employer at an Italian restaurant used to make after work, one of 2 ways that make me eat Belgian endive. It’s not a proper recipe, so i have never measured the ingredients.
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” She recommends serving as an accompaniment to roasted poultry or pork.
Another typical Belgian dish! It can be eaten in almost any restaurant during the mussel season. This absolutely has to be served with Belgian fries!
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