Endive, the ideal accompaniment
Whatever the season, this vegetable is the best option for economic, light and tasty meals.
What are the health benefits?
It would be difficult to make it lighter that endive leaves which contain over 95% water. However, they contain potassium, which helps regulate blood pressure, trace antioxidant nutrients and fiber to regulate the intestinal transit.
Where is it produced?
In France, particulary in the northern region and Picardy, produces the vast majority of the world market of endives. They are planted in basements, in the dark and at 20°C, to be harvested three weeks later. Thanks to this technique endive can be produced throughout the year.
Our tip:
Remove the cone at the base, which is by far the most bitter part. If that is not enough, add a teaspoon of sugar and a lemon juice to balance the flavours.
Unusual…
This is the total absence of light exposure which explains the whiteness of this vegetable, unable to perform photosynthesis.
In the kitchen?
The main benefits of endive are its low price and the fact that it is easy to cook. In summer, it is served raw with a vinaigrette, cheese, ham, smoked duck breast, apples and nuts. In winter, braised, gratin, sauteed, mashed. It traditionally accompanies meat but also, fish and seafood
When is the best time to consume?
The best season is from November till January.
