Roasted Endive with Satsuma Glaze

recipe
Satsuma juice, reduced and intensified, coats and complements the pleasantly bitter roasted endive in this side dish.

Yield:

6 servings (serving size: 4 endive halves, 2 teaspoons glaze, and about 2 tablespoons satsuma sections)

Recipe from

Cooking Light

Nutritional Information

Calories 108
Caloriesfromfat 32 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 2.3 g
Carbohydrate 18.9 g
Fiber 6.9 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 300 mg
Calcium 62 mg

Ingredients

1 cup fresh satsuma orange juice (about 4 satsumas)
12 large heads Belgian endive, trimmed (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon chopped fresh chives
2 teaspoons grated satsuma orange rind
4 teaspoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon ground coriander
3 satsuma oranges, peeled and sectioned

Preparation

1. Preheat oven to 450°.

2. Place satsuma orange juice in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 14 minutes). Set aside 4 teaspoons reduced juice.

3. Cut endive in half lengthwise. Arrange endive halves in a single layer on a jelly-roll pan coated with 1 1/2 teaspoons oil. Brush endive with 1/4 cup reduced juice; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 10 minutes or until golden.

4. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, reserved 4 teaspoons reduced juice, chives, and next 4 ingredients (through coriander) in a small bowl; stir well with a whisk.

5. Place endive on a platter; top with satsuma sections. Drizzle with glaze.

Note:

Joanne Weir,

Cooking Light

December 2008
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