Which Herbs For Endive? Many possibilities
Endive belongs to the lettuce varieties. This type of lettuce ‘Endive’ is generally eaten warm. The endive has a bit of a bitter taste and is therefore good for seasoning. But what do you season endive with?
- Nutmeg
- mace
- Red pepper
- Cumin
- Clove
- Paprika powder
- Mustard
- Garlic
- chives
- Parsley
- Pepper and salt
There are also other seasonings that give endive a nice taste. For example silver onions, sour apples and cashew nuts.
Do you have leftover endive or an endive dish and do you want to keep it? Then read our blog ‘ How to store endive? ‘. Are you going to cook endive? Check out our blog ‘ How to Cook Endive? ‘ and have fun!
Endive à la Cream
Cooked endive is mainly eaten endive à la crème. What could be better than making a bechamel sauce yourself for the endive with tasty herbs in it.
Ingredients for endive herbs:
- 1 head of endive cooked
- 20 grams of flour
- 20 grams of vegetable butter
- 200 ml soy milk
- 1 tsp teaspoon nutmeg
- Pinch of salt and pepper
- Splash of lemon juice, white wine (vinegar) or regular vinegar.
Now we are going to season the endive.
Preparation method:
- Drain the cooked endive in the colander.
- Make the béchamel sauce by melting the butter in a heavy-bottomed pan over low heat.
- Add all the flour once and stir with a wooden spoon until the flour has absorbed all the butter. Now you have a roux.
- Keep stirring for 3 minutes, over low heat, to cook the roux, or you’ll get a floury taste that you don’t want.
- After 3 minutes you add milk little by little, now keep stirring! The roux absorbs the milk and then you add another splash of milk. And keep stirring! Keep repeating this until all the milk is used up. The roux will slowly dissolve until you have a paste. You now have a béchamel sauce without taste.
- Add 1 tsp nutmeg to the sauce and the salt and pepper. Taste what you think of the herbs and spice it up or leave it as is! A tablespoon of lemon juice or white wine in the sauce tastes nice and fresh. This is a true classic!
- Pour the herb bechamel sauce over the endive on your plate.
Enjoy your meal!
We have written an extensive blog about making bechamel sauce for different applications. The blog ‘ How To Make Bechamel Sauce? And 6 Applications. ‘ tells you all about this.
Endive Cooking Herbs
The second recipe for seasoning endive is one with tamari and tempeh.
Necessities:
- Make steamed or boiled endive for 4 people
- 1 knob of vegetable butter
- 1 tsp agave syrup
- 1 block of tempeh in cubes
- 1 tsp ground coriander seeds or ½ tsp coriander powder
- Olive or sunflower oil for frying
- 1 dash tamari (spicy soy sauce)
Preparation method:
- Fry the tempeh cubes until nice and golden brown.
- Turn off the heat and pour a dash of tamari over the tempeh. Stir this well into the tempeh.
- Stir the butter, coriander powder and agave together and stir this through the endive.
- Spoon the endive and sprinkle some tempeh cubes over it.
Enjoy your meal!
Herbs Stamppot Endive
Seasoning a stew of endive is as easy as you want it to be. Below are three recipes to make stew endive tasty. Lots of fun!
First recipe to season endive stew is for 4 people:
- stew endive
- Pepper
- salt
- Mustard
- When you have the endive stew ready, taste whether you had added enough salt to the potatoes and endive. Otherwise you add this extra now.
- Now add the mustard. I love it so I always add 1 full tablespoon, per 3 people, to the stew of endive. Start by adding a little mustard and taste to see if it’s enough, otherwise add a little more.
Enjoy your meal!
If you feel like it and have time, you can of course pay more attention to the stew endive. Below is a stew of endive with more seasonings and herbs. Lots of fun!
The second stew of endive is a spicy one:
Herbs At Stamppot Endive
- Stamppot endive for 4 people
- 1 red onion, shredded
- 2 garlic cloves, crushed
- 1 red pepper, cleaned without seeds (may, not necessary)
- 1 tsp cumin powder
- 1 tsp turmeric
- 60 grams cashew nuts unsalted
How are you going to season this stew of endive?
- Fry the onion until translucent and add the garlic, turmeric, and cumin powder to the onion.
- Fry all these herbs together for a minute.
- Add the warm spice mixture and the pepper to the stew of endive and stir well.
- Roast the cashew nuts until nice and light brown, keep with them they burn quickly. Keep moving them in the pan. Remove them from the pan and place the cashew nuts on a cutting board.
- Chop the cashew nuts.
- Put the stew on a plate and sprinkle the cashew nuts over it.
Enjoy your meal!
Third recipe herb stew endive is also for 4 people:
Endive stew Herbs
- Stamppot endive for 4 people
- 1 tsp turmeric
- 2 pinch nutmeg
- pinch cloves
- Pinch of paprika powder
- Hand of mix fresh green herbs (can be chives, parsley or coriander). Or 2 tsp provincial herbs.
- 1 tablespoon mustard
How to add the spices:
- When the stew has been mashed, all the herbs can be added, scatter the herbs for a good distribution, so that it is not seasoned very much in one place and not the other side. .
- The mustard also goes into the pan, which also makes it nice and creamy.
- Stir well and taste to see if you like it.
There may be herbs you don’t like. I just wouldn’t do that. The taste will be slightly different but it all fits together so I say leave it out! If you like a particular herb, add more. You can make your own spice mix.
What I’m saying is that all recipes are manuals that you can adapt to your own liking. Taste and enjoy the meal! Enjoy your meal!
This was the last of this blog. I hope there is a nice combination for you!
