Chicory (Belgian Endives) with Roasted Red Peppers
Serves: 4
Preparation time: 30 min.
Chicory (Belgian Endives) is a versatile vegetable. The quantities in this recipe are for a vegetarian main course for 4 persons. If used as an appetizer or side dish the quantity needs to be reduced. It combines well with grilled meat, fish, Baked Camembert or a cold cheese platter. Serve the endives and roasted peppers with a vinaigrette.
Ingredients:
Endives:
- 8 Chicory (Belgian Endives), medium sized, about 750 gr (1 1/2 lbs) in total
- 2 tbsp unsalted butter, melted
- juice of 1 lemon
- 1/2 cup water
- 2 teasp sugar
- salt and freshly ground pepper
Red Peppers:
- 4 large red peppers, split in half, inner ribs and stems discarded
- Olive oil to brush the peppers
Preparation:
Chicory: Remove blemished chicory leaves and trim off ends of each chicory slightly. Don't trim the bottom completely, you want to keep the leaves together. Depending on their size, split each one lengthwise in quarters or halves. Choose a saucepan large enough to accommodate the chicory in a single layer. Add the melted butter, lemon juice, water, sugar, salt and pepper. Place chicory in saucepan, cut side down first. Sauté chicory turning them once in while for 25 minutes or until they are nicely glazed.
Roasted Peppers: Preheat the broiler. Choose a baking sheet large enough to hold peppers in one layer. Line it with aluminum foil. Lay peppers skin side up in one layer on the baking sheet. Brush each one with olive oil. Broil peppers until their skin is blistered and almost black, about 10-12 minutes. Remove baking sheet from oven. Make a package out of the aluminum foil enclosing the peppers inside. Let them "sweat" in the package for about 10 minutes or until cool enough to handle. Peel off the blackened skin. Cut roasted peppers in slices.
Serve with a Vinaigrette, a crusty white bread and a glass of wine. Any leftovers can be used next day without loosing any flavor.
