Belgian endive is a winter staple on my table, where I serve it in a wide variety of ways. For such a modest vegetable it is incredibly versatile, offering up a host of different flavors and textures depending on how it is prepared.
Here Belgian endive is braised with Indian spices and raw cashews, and the alchemy in the pan makes this dish irresistible. The raw cashews absorb some of the cooking liquid and take on a meaty texture. The endive softens to a melting texture and then becomes lightly caramelized as the dish finishes cooking. Serve this as a first
course or alongside steamed or grilled fish.
Makes 4 servings
Ingredients:
1 tablespoon extra virgin olive oil
2 teaspoons yellow mustard seeds
1 tablespoon curry powder, preferably from Madras
1 pound (500 g) medium Belgian endives, trimmed and cut in half lengthwise
1 garlic clove, thinly sliced lengthwise ½ cup (70 g) raw cashews
Fleur de sel
Note: Endives hold heat, and are blistering hot when first removed from the heat. Let them sit and cool for at least 5 minutes before serving. Either yellow or black mustard seeds may be used. The black seeds taste nuttier than the yellow ones.
Directions:
1. Place the olive oil in a large, heavy skillet over medium heat. Add the mustard seeds and cook, stirring, until they begin to pop around in the pan. Add the curry powder and stir. Place the endives in the pan, cut side down, and cover them with water. Sprinkle the garlic over the endives, then the cashews, and stir. Finally, sprinkle the endives with
the salt, cover, and cook for 10 minutes. Turn the endives and continue cooking them, covered, until they are tender but still resist a bit at the center, about 10 additional minutes.
2. Continue to let them cook, with the cover off, until the liquid has all evaporated and the endives begin to sizzle and turn golden, about 5 minutes. Remove them from the heat and let them cool for about 5 minutes before serving.
