Stewed, aromatic white endive

I always have a problem with white endive. It has a specific taste, but is also very healthy. It contains vitamins and minerals such as: magnesium, manganese, iron, potassium, sodium, phosphorus, zinc, carotene, folic acid, vitamins B1, B2 and C. It is worth consuming it.

I decided to make a salad of it, a side dish, hot, as an addition to the rest of the dish.


3 servings

  • 3 white endive
  • 10 cherry tomatoes
  • a small piece of leek
  • 1 teaspoon of cumin
  • 1 teaspoon of marjoram
  • 1 teaspoon of Provencal herbs
  • salt and pepper
  • 2 tablespoons of oil
  • finely chopped parsley

Heat the oil in a frying pan. Cut the white endive in half and put it in the pan. Fry on both sides until browned.

Cut the leek into crescents and add to the endive. Cut the tomatoes in half and also cut them in half and add to the pan. Sprinkle everything with cumin, marjoram and herbs. Season with salt and pepper and add 1/3 cup of warm water. Cover with a lid and stew for 15 minutes.

At the end, sprinkle with chopped parsley.

Bon Appetit!

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