Autumn Chicory Recipe
braised endive, bartlett pear, black walnut, belgian gouda (gf/veg)(df available)
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Ingredients
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Braised Endive
Bartlett Pear
Toppings
Method
Braised Endive
- 1
Prepare the Endive
Trim the ends of the Belgian endive, and slice each head in half lengthwise.
- 2
Sauté the Endive
In a large skillet, heat olive oil over medium heat. Add the endive halves cut-side down and cook for 3-4 minutes until golden brown.
- 3
Braised the Endive
Pour in the vegetable broth, and season with salt and black pepper. Cover and reduce heat to low, allowing it to braise for 15 minutes until tender.
Bartlett Pear
- 4
Prepare the Pears
While the endive is braising, core and slice the Bartlett pears thinly. Toss them with lemon juice and honey or maple syrup (if using) to prevent browning.
Toppings
- 5
Toast the Walnuts
In a dry skillet over medium heat, toast the black walnuts for about 5 minutes until fragrant, stirring frequently to avoid burning.
- 6
Grate the Gouda
While the walnuts are toasting, grate the Belgian gouda cheese and set aside.
Assembly
- 7
Plate the Dish
Once the endive is braised and tender, remove it from the skillet and place it on a serving platter. Arrange the sliced pears on top of the endive.
- 8
Add Toppings
Sprinkle the toasted black walnuts and grated gouda cheese over the plated endive and pears.
- 9
Serve
Enjoy your Autumn Chicory warm as a delicious and seasonal vegetarian dish!
