What is the Belgian endive?

Belgian endive, also known as the French endive and witloof or white leaf, is a leafy vegetable that looks like a thin cylinder of tight, light green leaves. It is somewhat unusual in that it does not grow from seeds or seedlings directly in the soil. Instead, it is cultivated by forcing a second growth from the cut plants.

The credit for the development of the Belgian endive is given by the Belgian botanist named Bresiera, who developed the "Brussels Endive" from the root of chicory coffee in 1846. First, the seeds of chicory are sown and left to take root. After the roots are well introduced, the chicory leaves are harvested and the roots are carefully pulled out of the ground. Belgian endive is then forced; This means that it is grown in the dark of the roots of the cut. The resulting endive must be held under the soil or covered with straw to preserve the whiteness. Only extreme leaf tips can appear, gain light and green exposure. There is also a variant with purple leaves.

Belgian endive can be consumed baked, steamed, cooked, grilled or raw. In general, steaming is preferred by boiling, as tightly packed leaves retain less water. If you cook endive, be sure to drain it well before serving. One middle Belgian endive has only about twenty calories; contains no fat, sodium or cholesterol; And it is a good source of folate.

Before cooking endive, it will be necessary to remove the bottom core to prevent the bitter taste of spoiling the finished bowl. The Belgian endive should be rinsed with cold water and dried well to remove any surface residues before preparation. Remove all called outer leaves.

6 responsibility. The whiter the endive, the milder the taste. Store the Belgian endives wrapped in a damp paper towel inside the plastic bag in the refrigerator for three to five days. Do not move until you are ready for use. You want to keep the taste, avoid as much as possiblemelting light.

When a raw is served, the Belgian endive is often paired with blue cheese and pears in cold salads. It is also a good match for apples, beets, pine and vinaigrette bandages. The leaves can be separated, torn and added to other green for mixed salad, otherwise endive leaves can be administered by themselves. Individual endive leaves can be filled with crabs, shrimp, tuna or chicken salad for elegant presentation.

is an easy way to enjoy the Belgian endive is grilling. For two portions, simply half the end of a long journey, brush all over olive oil, taste freshly ground black pepper and coarse salt, and grill over a low heat for about twenty to thirty minutes, turn once in Pestough. Endive is done when there is a fork. If necessary, drizzle with other olive oil and press fresh lemon juice; Decorate with a cut off fresh parsley. Serve warm or at room temperature.