Cooking Endive

BEFORE COOKING:

Immediately before cooking, peel off the outer, damaged leaves from the endive and rinse.

COOKING:

Place the endive into boiling water – this helps it retain most of its juices. Cook for about 15 minutes. Start timing from the moment the water returns to a boil. Immediately after, add salt and lemon juice – this keeps the endive's white colour. Cook covered – this reduces cooking time and vitamin loss. The endive is ready when it has completely lost its firmness.

AFTER COOKING:

After cooking, drain the endive. The cooking water, rich in nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

When serving, sprinkle with parsley. Serve hot or cold with dishes, especially those with eggs and fish.

Enjoy your meal!