What's the best way to cook endive?

[castlesintheair]

I read about broiling but no idea what it is? Any inspiring ideas?

[quoteunquote]

localfoods.about.com/od/fall/r/braisedendive.htm

www.endive.com/recipes

Broiling is just what people from the USA call grilling.

[LeBFG]

My favorite is slicing in half lengthways, into baking tray with plenty of salt and pepper, slosh of olive oil and lemon juice, cover with foil and cook till tender. The part touching the tin should brown up. I put this all into a container, making sure all juices are scraped out on top and then a good basting of balsamic vinegar and into the fridge. I eat this cold with almost anything. Yum. I've done it like this with stock but it's not as nice.

[21mealspluscake]

Oh wow LeBFG - that's definitely going on my list for next week. I have a nice piece of pork to roast that needs some delectable side dishes.

[castlesintheair]

Thanks for the suggestions. I followed quoteunquote's suggestion and cooked on the hob in butter, olive oil, lemon and salt and water for about 30 mins then took cover off for 10 mins. They were delish.

Next: asparagus, (other than steam/boil) as we have fields of the stuff to eat.

[21mealspluscake]

Send me some!

Failing that, this is a lovely lasagne - practicallydaily.blogspot.co.uk/search?q=asparagus - it's quite light as it uses stock rather than milk to make the sauce

Also really nice if you roast it briefly and have it with parma ham and a soft boiled egg.

[tb]

Wrap in a slice of ham, put in greased dish and cover with cheese sauce. Cook in oven - mark 4 ? - until sauce bubbling and golden on top and chicory soft.

Sorry, showing my age - endive always used to be called chicory until it disappeared in about 1965-ish to be reincarnated as endive.

There used to be loads of producers in England, but they all went bust when the import of tasteless iceberg lettuce from Holland started.

I absolutely hated it as a child - winter salads with sliced chicory, sliced tomatoes and grated white cabbage dressed with olive oil and vinegar. Funny, would quite like that now, except I'd add grated carrot, too.