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Stewed Endive

A stew of endive cooked with broth or milk, thickened with potato flour and finished with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Endive and flour match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 111 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Stewed Endive

Ingredients

Directions

Prepare the endive

  1. Choose a fine white head of endive and wash it.

  2. Pour boiling water over the endive and let it sit for 10 minutes.

  3. Squeeze the endive to remove excess water and chop it.

Stew and finish

  1. In a stewpan, combine the chopped endive, salt, and white broth or milk.

  2. Cook until the endive is tender.

  3. Add enough potato flour to thicken the sauce.

  4. Stir in lemon juice just before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Endive + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together111 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Endive + lemontop 8% of all pairs
    Smell alikestrong
    Cooked together108 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Endive + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together41 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Endive
Forms the body of the dish and becomes tender and soft as it stews.
White broth or milk
Provides the liquid that cooks the endive and forms the base of the sauce.
Potato flour
Starch that thickens the cooking liquid into a smooth sauce.
Lemon juice
Adds acidity that brightens the mild, savory flavor of the stewed endive.

The step that matters

Squeezing the endive after soaking. Squeezing removes excess water so the stew does not become thin and diluted. Too much leftover water would dilute the sauce and make it harder for the potato flour to thicken it evenly.

Swap the lemon

How well each one fits the dish's main ingredients (endive, milk, potato, flour):

  1. Raisinfits better
  2. Avocadofits better
  3. Cherryfits about as well
  4. Lemonthe original

Fit is the average pairing score against endive, milk, potato, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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