Oh yum. This is an INSANELY delicious dish that I serve along with roast chicken.
I’m participating as much as I can with #SundaySupper over on Twitter – I definitely believe in the value of bringing the family back to the table especially on a Sunday night before a new work/school week begins.
I love Belgian endive – and please don’t pass it up at you grocery store! You can do SO much with this type of produce and it’s bursting with all kinds of good things for your well-being.
This is a pretty classic recipe – but has the wow factor upon delivery. I took the dogs for a walk…and could smell the deliciousness brewing within my house….
Belgian Endive with Thyme and Meyer Lemon Zest
- 3 large Belgian endives, split in half vertically
- 3 tablespoons grapeseed oil (or canola or olive oil)
- 4 – 5 cloves garlic, minced
- 1/2 cup white wine
- 1 tablespoon fresh chopped thyme
- 2 tablespoons freshly chopped parsley
- 1 cup shredded Gruyère cheese
- Juice of half a Meyer lemon or regular lemon.
- Zest from one Meyer lemon or regular lemon
- salt and pepper
- Preheat the oven to 400°F. Heat the oil in a large saute pan and add the Belgian endives, cut side down. Cook for about 2-3 minute or until golden brown. Turn endives over gently and cook on the other side for 2 minutes.
- Add garlic and saute for 30 seconds, and then add the wine and thyme. Let reduce for two minutes, then add parsley and Gruyère. Season with salt and pepper and add the lemon juice and zest and place in the oven.
- Roast for 18-20 minutes.