About This Recipe
The sweet-savory magic of leeks helps to temper endive’s slight bitterness, and miso adds body and depth to this rich and satisfying cool-weather braise.
That bitterness in the endive in an indication of the many phytonutrients present in the chicory family, including the flavonoid kaempferol which may reduce the risk of some cancers. In addition to beneficial sulfur compounds — that give them that sharp onion-family flavor — leeks also contain kaempferol, and both plants are high in fiber.
4 to 6 Servings
- 1 Tbsp (15 g) butter (for your pan)
- 2 medium leeks, washed well and light green parts cut into rounds about ¼-in (5-mm) thick
- 6 heads Belgian endive, cut in half lengthwise
- 1 Tbsp (20 g) white miso
- ½ cup (120 ml) vegetable stock
- 1 tsp lemon juice or cider vinegar
- Chopped chives or chervil for garnish
- Freshly ground black pepper
Step 1Heat your oven to 325˚F/165˚C. Butter the inside of a baking dish, such as a 9-by-13-inch, just big enough to fit the endive halves in one layer. Layer the leek rounds on the bottom of the dish, sprinkle them lightly with salt, and then arrange the endives, cut side down, in another layer. Whisk the miso into the stock with the lemon juice or vinegar and pour it over the vegetables.
Step 2Cover the dish with foil or parchment and bake it until the endive is tender, about 30 minutes, then remove the covering and bake for another 10 minutes or so to reduce the liquid to a nice thick sauce and caramelize the leeks a bit. Take the dish out, baste the endive with the remaining liquid, and garnish with the chopped herbs and a few twists of pepper. Serve.
Substitutions: Lots of vegetables (fennel, potatoes, cabbage, and more) would benefit from a relaxing braise on a bed of leeks
Try It With: Something equally autumnal
Zero Waste: Leek greens are great in stock
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