Belgian endive has tender white leaves with yellow leaf edges. The leaves offer a soft texture and delicate crunch with a pleasantly bitter flavor.
While Belgian endive is commonly used raw in recipes it is also versatile in cooked preparations. Roast whole or halved endive with olive oil until softened and serve as a side dish with grated cheese. The bitter flavor of Belgian endive pairs well with onion, pear, apple, cranberries, herbs such as basil and thyme, walnuts, pecans, butter and cream based sauces.
Country of import: Belgium
Selling unit: Price per piece