This recipe is ok, but satsuma season is so fleeting I want my precious few to be used in outstanding recipes (or just eaten out-of-hand).
Roasted Endive with Satsuma Glaze
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)
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Amount per serving
- Calories: 108
- Calories from fat: 32%
- Fat: 3.8g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.5g
- Protein: 2.3g
- Carbohydrate: 18.9g
- Fiber: 6.9g
- Cholesterol: 0.0mg
- Iron: 0.7mg
- Sodium: 300mg
- Calcium: 62mg
- 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
- 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.
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