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Oven-roasted endives

Serves : 2 people
Preparation : 20 minutes
Cooking : 30 minutes

Ingredients

Instructions

  • If you don't have fresh chicken broth, dissolve a bouillon cube in water or steep a bouillon packet in boiling water.
  • Remove the wilted leaves from the endives.
    Using a sharp knife (paring knife), scoop out the inside of the bulb, which is often bitter.
  • 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.

  • Cut each endive in half lengthwise.
  • Cut the butter into thin slices and scatter them on the baking sheet.
    Add a little oil as well.
  • Arrange the endive halves on the baking sheet.
  • 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.
  • Pour the broth over the endives.
    Crush the three-berry mixture in a mortar, then sprinkle it over the endives.
  • Place it on the second-to-bottom rack in the oven and bake for 30 minutes.
  • Halfway through cooking, remove the endives and spoon some of the cooking liquid over them again using a tbsp.