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Endive, Boiled

Boiled endive is cooked in salted water until tender, then drained, pressed, and chopped.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Endive, Boiled

Ingredients

Directions

Prepare

  1. Wash the endive thoroughly, removing the outer leaves and cutting the stalks to separate the leaves.

  2. Fill a large saucepan half full with boiling water and add a little coarse sea salt.

Cook and serve

  1. Add the endive to the boiling water and cook for 20 minutes or until tender.

  2. Drain the endive in a colander, then press and chop it 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

What each ingredient does

Endive
Is the vegetable being cooked, so it becomes tender and is the main part of the dish.

The step that matters

Cooking until tender. Endive turns soft and loses its bitterness only with enough cooking time, so checking for tenderness matters before draining.

“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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