Roasted Belgian Endive

Roasted Belgian endive is one of those dishes that is infinitely more nuanced and addictive than its name first implies. Both sweet and savory, and meltingly tender, this works equally well as a vegetarian entree served on top of mashed potatoes, or as a side dish with roast chicken. We used to live in a place where this vegetable was grown so it was abundant and cheap, and graced our dinner table a couple of times a month, at least. Now it is more of a treat, both in price and in availability — when he sees it on the table, T usually exclaims, “Roasted endives — is it my birthday?!”

If you know Belgian endive as a raw vegetable, you know it has a bitter edge. Some people seek out that edgy bite, many others shy away from it. But once baked this way, Belgian endive mellows, allowing the underlying sweetness of the raw vegetable to come through. It is assembled from a few common pantry staples, so when you spot this delectable vegetable in your market, you know you can put this together without searching out a lot of other ingredients. To make this dish, look for large spears that are creamy white, tinged with pale yellow at the tips.

ROASTED BELGIAN ENDIVE
Serves 4 as a side dish

1 slice of whole wheat bread
2 TBL fresh grated parmesan
1kg/2.2 Belgian endive
sea salt (optional)
fresh ground black pepper
1/2 cup (120ml) vegetable or chicken broth
1/4 cup (60ml) very dry white wine or water
2 TBL. + olive oil

Tear bread slice into smaller pieces and place in the small bowl of a food processor with the parmesan. Process briefly to make coarse bread crumbs. Set aside.

Preheat oven to 350F/180C.

Cut endive lengthwise in half, and lay with the cut side up in a baking dish that will hold all the tightly -packed cut vegetable halves. The endive will shrink as it bakes, so it’s okay to squeeze them in together even if they look uncomfortably tight in the dish, just keep the flat side facing up. Season with a few grinds of fresh pepper and salt (we usually omit the salt — the saltiness of the parmesan is enough for us). Pour broth and wine over and around endive. Scatter bread crumb mixture to cover the vegetable, then drizzle with olive oil to moisten the bread crumbs (you may need more than 2 TBL.)

Cover with a sheet of wax or parchment paper, then aluminum foil. Bake in pre-heated oven for 30 minutes, then remove foil and parchment, and continue roasting until vegetable becomes translucent and softens, and crust is golden brown, about another 10-15 minutes.