Roasted endive with sherry vinegar from All About Roasting: A New Approach to a Classic Art (page 474) by Molly Stevens

  • Belgian endive
  • sherry vinegar

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

  • rmardel on November 20, 2024

    This is very good and reliable. I was doubtful about the addition of sugar, even a tiny bit, but it does eliminate that tiny bit of bitterness that remains in endive, even after roasting. I will keep that in mind when feeding people who do not share my love of bitterness. That said, I prefer Barbara Kafka's recipe.

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