Crispy air fryer witlof served with Greek yoghurt, pomegranate seeds, toasted almonds and fresh parsley on a white ceramic plate.
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Belgian endive: boil or roast in the oven? Discover the tastiest ways to prepare it

Belgian endive is a true classic of Dutch cuisine. Its slightly bitter taste makes this vegetable unique, but precisely because of that many people don't know the best way to prepare endive. A shame, because with the right cooking method endive becomes a pleasantly tender, slightly sweet and flavorful vegetable.

Although many people search for boiling endive, boiling is certainly not the only option. Endive also shines in the airfryer, oven, frying pan or even raw in a salad. In this blog you will discover five popular ways to prepare endive, including cooking times, handy tips and the herbs that pair perfectly with it.

 

How long should you boil endive?

Fresh endive doesn't need long. The ideal cooking time depends on what you plan to do with the vegetable afterward.

  • 8 to 10 minutes for immediate serving.
  • 5 to 6 minutes if you will process the endive further in the oven afterward, for example in a casserole or gratinéed with cheese.
  • 2 to 3 minutes blanching if you want to freeze endive.

Always let boiled endive drain well after pouring off the water. This prevents dishes like a casserole from becoming too wet.

 

1. Boiled endive

Boiling is the most traditional method. The flavor remains recognizable and the endive becomes wonderfully tender. Boiled endive also forms the basis for many classic Dutch recipes.

Ingredients

  • 4 heads of endive
  • Water
  • 1 teaspoon butter (optional)
  • Freshly ground black pepper
  • Pinch of nutmeg
  • Finely chopped parsley

Preparation

  1. Remove any outer leaves if necessary.
  2. Cut off a small piece from the bottom.
  3. Bring a large pot of water to the boil.
  4. Add the endive.
  5. Cook the heads for 8 to 10 minutes.
  6. Let drain well and serve with butter, black pepper, nutmeg and parsley.

2. Endive in the airfryer

The airfryer is one of the tastiest ways to prepare endive. The hot air caramelizes the natural sugars, reducing the bitterness and giving the vegetable a lovely roasted edge.

Want something different than the classic Dutch preparation? Give endive a Middle Eastern twist with Habibi Veggie. The combination of coriander, cumin, ginger and turmeric pairs surprisingly well with the slightly bitter taste of endive.

Ingredients

  • 4 heads of endive
  • 1 tablespoon olive oil
  • 1½ teaspoons Habibi Veggie
  • 2 tablespoons Greek yogurt
  • Handful of pomegranate seeds
  • Chopped almonds
  • Fresh parsley

Preparation

  1. Halve the endive lengthwise.
  2. Brush with olive oil.
  3. Sprinkle with Habibi Veggie.
  4. Cook 12 to 15 minutes at 180 °C.
  5. Serve with Greek yogurt, pomegranate seeds, almonds and fresh parsley.

3. Endive from the oven

In the oven endive becomes wonderfully tender and develops a full, rich flavor. This is also the perfect method for a gratinéed casserole.

For this dish The One Pan Show is an excellent flavoring. This spice mix is specially developed for casseroles, mashed-potato dishes and roasted vegetables and contains, among other things, onion, garlic, thyme and nutmeg.

witlof uit de oven

Ingredients

  • 4 heads of endive
  • 1 tablespoon olive oil
  • 2 teaspoons The One Pan Show
  • 75 grams grated mature cheese or Parmesan (or more if you like it really cheesy :-)

Preparation

  1. Blanch the endive for 5 to 6 minutes.
  2. Let drain well.
  3. Place the heads in an oven dish.
  4. Drizzle with olive oil.
  5. Sprinkle with The One Pan Show.
  6. Distribute the cheese over them.
  7. Bake for about 30 minutes at 200 °C until the top is golden brown.

4. Fried endive from the frying pan

By frying endive gently you get a light caramelization. This makes the flavor milder and slightly sweeter.

Ingredients

  • 4 heads of endive
  • 1 tablespoon butter or olive oil
  • Freshly ground black pepper
  • Pinch of nutmeg
  • Fresh parsley
  • Optional lemon zest

Preparation

  1. Halve the endive.
  2. Heat the butter or olive oil.
  3. Place the endive cut-side down in the pan.
  4. Fry 5 to 6 minutes without moving.
  5. Turn the endive and fry another 4 to 5 minutes.
  6. Season with black pepper, nutmeg, parsley and optionally some lemon zest.

Delicious as a side dish with chicken, salmon or a vegetarian meal.

5. Raw in a salad

Endive doesn't always have to be eaten warm. Raw it's wonderfully crunchy and fresh. Especially in combination with sweet ingredients a nice balance is created.

Here too Habibi Veggie gives a surprising accent to the dressing.

Ingredients

  • 2 heads of endive
  • 1 apple or orange
  • Handful of walnuts
  • 75 grams soft goat cheese

For the dressing

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon honey
  • 1 teaspoon Habibi Veggie

Preparation

  1. Slice the endive finely.
  2. Mix with the apple or orange, walnuts and goat cheese.
  3. Whisk the ingredients for the dressing together.
  4. Toss the dressing through the salad and serve immediately.

Which herbs go well with endive?

Besides spice mixes there are also several individual herbs that combine excellently with endive.

Our favorites are:

  • Thyme
  • Nutmeg
  • Black pepper
  • Garlic
  • Rosemary
  • Sage
  • Parsley
  • Smoked paprika
  • Lemon pepper

Tips for the tastiest endive

  • Always let boiled endive drain well.
  • Fry or roast endive for a softer, slightly sweet flavor.
  • Add herbs during frying or roasting so they release their aroma well.
  • Combine endive with creamy ingredients like goat cheese, Parmesan or Greek yogurt.
  • A little honey or balsamic vinegar nicely balances the bitterness.

Try different cooking methods

Endive is much more versatile than many people think. Whether you choose boiling, the airfryer, oven, frying pan or a fresh salad, with the right herbs you can give this versatile vegetable a different flavor each time. Try different preparation methods and discover your favorite.

 

Frequently asked questions

1. How long should you boil endive?

On average 8 to 10 minutes. Are you going to finish the endive in the oven afterward? Then boil it for 5 to 6 minutes first.

2. Do you have to remove the hard core from endive?

Usually that's not necessary. The core can taste slightly more bitter, but it softens during frying or roasting. Only if you want to reduce the bitterness can you cut out a small piece from the bottom.

3. Why does endive sometimes taste bitter?

That's a natural characteristic of endive. By frying, roasting or cooking in the airfryer the natural sugars caramelize, which makes the flavor milder.

4. Can you freeze endive?

Yes. First blanch the endive for 2 to 3 minutes, let cool well and then freeze.

5. What is the tastiest way to prepare endive?

That depends on your preference. For a quick meal the airfryer is ideal. For a classic casserole choose the oven, while the frying pan provides a delicious caramelized flavor.