Begian Endives Oven Dish

I made this with fingerling potatoes and some mushrooms on the side, and a salad.

Absolutely 5 star!!!

Belgian Endive with Besan Sauce

for two

Ingredients

8-12 heads of Belgian endive, cored and sliced 1/4"

4/5 red skin potatoes

1 medium/large onion, cut-up fine.

4-6 cloves of garlic

1-2 thumb sized pieces of turmeric, grated, or a tsp of turmeric powder

2-3 tbsp besan flour

2-3 tbsp pinenuts & cashew, minced (food processor)

2-3 tbsp nutritional yeast

1/4 tsp of black salt (kala namak)

1 cup veggie stock

1 tbsp panch puran

3-4 tbsp Panko Whole Wheat bread flakes

Directions

dry roast pine nuts briefly and put aside

dry roast panchpuran

cutup the onion

caramelize the onion for 5 mins at medium high dry roast

mince the garlic

grate the turmeric

add the garlic and turmeric

stir fry at medium high for 5 mins while slowly adding about 1/4- 1/2 cup of veggie stock

add besan, ground-up nuts, nutritional yeast and black salt, add the rest of the veggie stock

cook for 10-15 mins at medium while stirring with a whisk to make sure the besan is dissolved and does not clump.

boil or steam the potatoes

steam the Belgian endives for 30 mins

Preheat oven to 350F

cut the endives in half lengthwise

arrange an oven dish with endives in the center and cubed potatoes (with skin) around the edges, and cover with the besan sauce ( this amount of sauce is sufficient for making this dish twice, or for 4 people instead of two).

bake for 20-25 mins at 350F, allowing some of the moisture from the endives to boil off, and a light crust to form on the sauce.

finish with 15 minutes under the broiler to brown the top.