Oven-roasted endives

Oven-roasted endives : instructions

• 1
  If you don't have fresh chicken broth, dissolve a bouillon cube in water or steep a bouillon packet in boiling water.
  
• 2
  Remove the wilted leaves from the endives.
  Using a sharp knife (paring knife), scoop out the inside of the bulb, which is often bitter.
  
• 3
  Rinse the endives, shake them to remove excess water, and pat them dry with a kitchen towel.
  
  In fact, water can also make endives taste bitter.
  
• 4
  Cut each endive in half lengthwise.
  
• 5
  Cut the butter into thin slices and scatter them on the baking sheet.
  Add a little oil as well.
  
• 6
  Arrange the endive halves on the baking sheet.
  
• 7
  Peel, remove the core, and finely chop the onion, and do the same with the garlic clove.
  Sprinkle the onion and garlic over the endives.
  Preheat your oven to 180°C.
  
• 8
  Pour the broth over the endives.
  Crush the three-berry mixture in a mortar, then sprinkle it over the endives.
  
• 9
  Place it on the second-to-bottom rack in the oven and bake for 30 minutes.
  
• 10
  Halfway through cooking, remove the endives and spoon some of the cooking liquid over them again using a tbsp.