Food & dining

Recipe for braised endives with Parmesan sauce, tarragon, and orange

Serves 4

At Jason Blanckaert’s Ghent, Belgium, restaurant Jef, the chef serves endives with a sauce made of Oud-Brugge cheese and a tarragon-orange emulsion. For home cooks, he recommends using Parmesan, which goes into the sauce and is turned into crispy crackers for garnish. Blanckaert makes the restaurant dish with mushroom powder, the savory oomph of which is channeled here with Worcestershire sauce. Tarragon and orange complete the tastes, an unlikely but absolutely wonderful combination, which puts a spin on this Flemish classic.

1tablespoon butter
4endives, halved lengthwise
cups freshly grated Parmesan
3tablespoons flour
¾cup milk
Few fresh tarragon stems
¼teaspoon Worcestershire sauce
4thin strips orange rind (for garnish)
Extra fresh tarragon, leaves removed from stalks (for garnish)

1. Set the oven at 375 degrees. Have on hand a nonstick baking sheet.

Advertisement

2. In a large heavy-bottomed pot over medium-low heat, melt the butter. Place the endives flat sides down. Cook 7 minutes without moving, or until brown. Turn, cover, turn the heat to low, and continue cooking for 20 minutes.

3. On the baking sheet, mix ½ cup of the Parmesan with 1½ tablespoons of the flour. Form into a flat pancake. Bake for 15 minutes, or until crispy and golden. Break into random shapes.

4. In a small saucepan over low heat, combine the milk and tarragon. Heat for 5 minutes, then remove from the heat, cover, and set aside for 5 minutes.

5. Return the milk to medium-low heat. Gradually whisk in the remaining 1 cup Parmesan, stirring vigorously. Gradually whisk in the remaining 1½ tablespoons flour, stirring constantly, until sauce is thick and creamy. Whisk in the Worcestershire and turn the heat to low.

6. To serve: place two endive halves on each plate and spoon cheese sauce on top. Garnish with the Parmesan crackers, orange rind, and fresh tarragon. Luke Pyenson. Adapted from Jason Blanckaert

Loading comments...
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.