Have you ever roasted endive? With apples and grapes it’s a deliciously unique side dish.
It’s Sunday and over a week since you’ve heard from me. I wanted to write a blog post this morning that simply read “I got nothing for ya”. I can’t remember the last time I was so busy at work that I couldn’t find time to cook dinner for this many days in a row. If it hadn’t been for a big pan of Turkey Tetrazzini and a box of DOTS, we might have all starved to death around here.
So, let’s talk about a side dish I made before Thanksgiving, a side dish of roasted endive, apples and grapes.
My mom is here for the holidays. Her visits are always a great excuse to whip up exotic dishes containing ingredients that she can’t find in the middle of Kansas…dishes containing things like pancetta or any type of cheese other than Velveeta. Yes, I’m making fun of Kansas. But on one trip back home I wanted to prepare Chicken Picatta and spent the better part of an afternoon going to every Dillons store in Reno County looking for capers. Store managers looked at me like I had two heads …” Capers???”, they’d ask. The next trip home a bottle of capers made the 400-mile trip with us from Denver to Hutchinson just so I could make Chicken Picatta.
My point? I wanted to make this roasted endive recipe for my mom since she probably can’t purchase endive at her market.
This recipe caught my eye because I had a counter full of Gala Apples that I needed to use. And our grocery stores have had a supply of some unseasonably delicious green grapes. Where they’re coming from I don’t know. When pan roasted, this combination hands over a savory, sweet and caramelized side dish. The bitter endive retains its flavor and the grapes and apples become even sweeter. Throw in the flavor of Rosemary and you look like a gourmand. Perfect for any roasted meat entree.
With all that said, let’s take a look at this recipe.
An easy and delicious recipe for roasted endive.
- 2 Tablespoons butter salted
- 2 plump heads endive split in half lengthwise
- 2 apples quartered and cored
- 1 small bunch of grapes
- 2 sprigs rosemary
In a skillet, melt the butter over low heat. Place the endive flat side down, apples skin side down, sprinkle in some grapes and sprigs of rosemary and cook undisturbed for 20 minutes. Gently turn everything over and cook for another 20 minutes. Voila...done and delicious.
Endives, Apples and Grapes … It’s What’s For A Side Dish