Name: Sautéed Endive with Appelstroop and Five Spices
Ingredients: 2 oz lamb’s (mache) lettuce; 3 tbsp olive oil; 1 tbsp white wine vinegar; 1 tsp each: mustard seeds, caraway seeds, coriander seeds, fennel seeds, black pepper; 4 heads endive; 1 oz butter; 3 tbsp Apple Pear Syrup; 1 oz pistachio nuts, roasted and chopped

Description

A delightful Dutch recipe using appelstroop from Limburg province.

Ingredients

Scale

2 oz lamb’s (mache) lettuce
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp each: mustard seeds, caraway seeds, coriander seeds, fennel seeds, black pepper
4 heads endive
1 oz butter
3 tbsp Apple Pear Syrup
1 oz pistachio nuts, roasted and chopped

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Instructions

Wash and dry the lettuce. Mix the oil and vinegar with some pepper and salt. Set aside.
Crush all the seeds in a mortar. Cut the endive lengthwise in 4 parts. Melt the butter in a large frying pan and sauté the endive on medium-high to high heat with the seeds for 4 to 5 minutes.
When they are almost done, add the syrup and 2 tbsp water. Keep on sautéing and moving them around on a high heat so that it’s all covered with a shiny coating.
Mix the lettuce with the dressing. Serve on a plate, adding the pistachio nuts and some extra syrup sauce that’s left in the pan.
Goes well with (not so Dutch) cold sake.