Once the endive confit is cold, you can put it in a jar of jam and keep it cool." }
I often have endives in my fridge and apart from salad, I cook them very little. Faced with its heads of wilted endives and my lack of inspiration, I found the memory of a wonderful endive jam tasted in the North of France, land of origin of chicon.
Finally, to set the record straight, chicory or endive is the same! In the north of France, you ask for chicory with ham and in the rest of France you say endives with ham.
- 50 butter
- 400/500 g of endives
- 2 onions
- 100 g of brown sugar
- One tablespoon of balsamic vinegar
- A filet of lemon juice
- Salt pepper
Preparation of the endive jam (Also known as Endive confit)
Begin by removing the foot from the endives and possibly the wilted leaves. Cut the whole endives into thin slices. Peel and finely chop the onions. In a frying pan, melt the butter, then add the onions.
After a few minutes of cooking, add the endives and the sugar.
Leave to caramelize for 5 minutes mixing gently. Cover the pan and simmer 20 to 30 minutes, mixing regularly until all the water has evaporated.
The texture should no longer be too liquid, but sticky. Add the balsamic vinegar, salt, pepper and lemon fillet.
Once the endive confit is cold, you can put it in a jar of jam and keep it cool.
How you use the endive jam
This endive jam goes perfectly with every good cheese but you can also match it to your most expensive foie gras at Christmas!