Mahogany roasted endives from Roasting: A Simple Art by Barbara Kafka

  • endive
  • goose fat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on December 16, 2011

    This is going to be my recipe for endives from now on (unless I want to make a salad, of course). Soft, buttery and full of roasted flavor. I made 4 of them, which according to the recipe should feed 2 to 4 people. I ate them all by myself. And it is so easy as well. I used all butter instead of butter and another fat. I definitely will experiment with other fats. I added some fish stock, as I served them with fish. I'm not sure the stock is really needed, just with salt it is delicious already. The outside is even better than the inside, so use small endives or cut them in half.

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