Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
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  • 5 star values: 0

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

Joanne Weir
Recipe by Cooking Light December 2008

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

108 calories; calories from fat 32%; fat 3.8g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 2.3g; carbohydrates 18.9g; fiber 6.9g; cholesterol 0mg; iron 0.7mg; sodium 300mg; calcium 62mg.
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