Thirty-three families of vegetables, 203 varieties, available in 230 recipes that can be prepared in less than twenty minutes (promise, sworn, we tested!): more than a cookbook, Legumaniac (Editions La Martinière, 2022) is an encyclopedia to have in your library. After the carrot, we continue the vegetable adventure with the endive, another winter star. Sylvia Gabet, the author, teaches us to recognize the different varieties, from the red endive to Treviso, passing through the rose of Mantua or the simple white endive, better known. And reminds us that with 15 calories per 100 grams, endive is ultra-light, rich in vitamins C, B9 and antioxidants. So what are we waiting for?
Endive tatin with orange, honey and goat cheese
Preparation: 15 mins
Cooking: 50 mins
For 4 people
Ingredients :
- 8 chicory
- 1 C. at s. olive oil
- 1 C. at s. coriander seeds
- 3 organic oranges
- 1 log of goat cheese (200 g)
- 1 puff pastry
- 3 tbsp. at s. honey
- Salt and pepper
Rinse the endives quickly and remove the bitter cone. Cut them in half and place them in the bottom of a greased pie dish. Crush the coriander seeds and scatter them over the endives, season with salt and pepper.
Express 1 tbsp. c. of orange zest then their juice. Scatter the zest and juice over the endives, cover with a sheet of aluminum foil, pressing it as close as possible to the endives.
Bake in the preheated oven at 180°C for 30 minutes, until the liquid is completely absorbed.
Remove the dish from the oven, place the goat cheese cut into slices on the endives then the puff pastry well lined on the sides of the dish. Drill the center to make a chimney. Bake again for 20 minutes, return to the serving platter and run streaks of honey all over the pie.
Endive cake
Preparation: 15 mins
Cooking: 55 mins
For 4 people
Ingredients :
- 3 chicory
- 30g salted butter
- 6 tbsp. at s. flour (125g)
- 1 packet of dry yeast
- 1 glass of milk (15 cl)
- 4 eggs
- 1 bag of grated cheese (100 g)
- 1 C. at s. mustard
- 4 tbsp. at s. crushed walnuts (50 g)
- Salt and pepper
Rinse the endives quickly and remove the bitter cone. Cut them into slices and melt them in a buttered non-stick pan over low heat for 20 minutes.
Mix the flour, yeast, milk, eggs, grated cheese, mustard and crushed walnuts, salt and pepper. Add the melted endives.
Pour the batter into a cake tin covered with parchment paper. Bake in a preheated oven at 180°C for 35 minutes.
Endive and maroilles cheese gratin
Preparation: 10 mins
Cooking: 30 mins
For 4 people
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