He buys all weeks of what make him happy. It brings back pounds parsnips, pumpkin and pretty small potatoes (but he loves it also oven roasted with skin, delicately coated with olive oil and fleur de sel Rétais). And despite his winks, his insinuations discreet (would she have let them die and sink slowly into the transparent tray at the bottom of the fridge?), He continued to buy endive.
They were more or less good, basic salad (walnuts, apples, county and mustard) or au gratin, sometimes soft (although it crunch under your teeth, it hate him do not dare say it) sometimes too bitter, it tasted each time the tip lips, without finishing his plate really.
This week, with 3 large endive remained in their brown paper bag whose bottom is filled with earth, she decided to do something else. Nothing wildly original, but if she listened to herself, she ate only biscuits and curry-but appreciate what this vegetable a little too sad and stringy (it should be, it will bring more market, tomorrow).
TATIN Endive HONEY (AND TRUFFLE)
for 2-one who loves, the other less-
3 endive
1c. tablespoon olive oil 1 good
net agave syrup
1c. tablespoon honey (with truffle, optional fragrance once it is cooked very very delicate)
1c. tablespoon soy sauce
for pulp
90g flour T110
1c. tablespoon olive oil 1 small
Swiss
1 pinch of salt
1c. tablespoon poppy (optional)
Preheat oven gas mark 6-7.
Coat the bottom of a pie plate with olive oil and a dash of agave syrup.
Wash and cut the endives into 2. Spread over bottom of pan, bake for 10min.
Meanwhile, prepare dough by mixing the ingredients into a smooth ball.
Spread finely enough.
When endive confit started (at the end of 10min) the cover disc of dough and bake for 25 minutes.
Wait a bit, leaving the oven - it's hot! - And eat with a small green salad lightly seasoned.
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