Stuffed Endive
Ingredients
- Ingredients
- 1 lemon (juiced)
- 1 tsp sugar
- 4 Endive
- 1 carrot
- 1 stalk Celery
- 50 grams button Mushroom
- 125 grams Taleggio cheese
- 1 garlic clove
- 1 sprig rosemary
- 5 Juniper berries
- 3 Tbsps olive oil
- 5 bay leaves
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 Tbsps butter
- 1 Tbsp powdered sugar
Preparation steps
Rinse the endive and remove the outer leaves. Bring 2 liters of water with lemon juice, sugar and 1 teaspoon salt to a boil, add endive and cook for about 15 minutes. Drain and let cool, then cut in half lengthwise and cut the stalks out in wedges.
Peel the carrot and rinse and trim the celery. Wipe the mushrooms with paper towels. Cut the vegetables and the cheese into small cubes. Rinse the rosemary and shake dry. Rinse and crush the juniper berries.
Saute the vegetables, crushed garlic, rosemary, juniper berries and bay leaves in hot oil for about 6 minutes. Stir in the Taleggio, season with salt and pepper. Remove from the heat and let cool. Remove bay leaves and rosemary.
Season the endive halves with salt and pepper and fill with the vegetable and cheese mixture. Press the halves together and wrap with kitchen string. Dust with flour and brown in hot butter, then dust with powdered sugar and caramelize.
