Braised Endives with Applesauce and Chick Pea Dumplings
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Émission Les Chefs |
Recipe ingredients
- 2 endives
- 4 cups (1 litre) Irresistibles vegetable broth*
- 4 sprigs of fresh thyme
- 1 1/2 oz. (45 g) unsalted butter*
- 1/4 cup (60 mL) Irresistibles extra virgin olive oil*
- Salt and pepper to taste
- 1 19-oz. (540-mL) tin Irresistibles chick peas*
- 1 cup (250 mL) ice cider
- 2 apples, peeled, cored and diced
- Ganache
- 1/2 cup (125 mL) whipping cream*, 35% m.f.
- 2 oz. (60 g) Irresistibles 70% cocoa dark chocolate, broken into small pieces
- Pinch Espelette pepper
- Garnish
- 4 oz. (125 g) 4-year-old cheddar
Preparation
Preheat oven to 375°F (190°C).
Cut endives in two lengthways.
Put endives in a baking dish. Pour vegetable broth over top. Add thyme, butter and extra virgin olive oil. Season and cover with foil. Bake for 40 minutes.
In a food processor, purée chick peas with ice cider.
In a saucepan over very low heat, cook diced apples in butter.
Using a hand mixer, purée apples. Season lightly. Set aside.
Ganache
In a saucepan over medium heat, bring cream just to a boil. Pour hot cream over chocolate and stir until smooth. Stir in Espelette pepper. Set aside.
Suggestion
PresentationPut half an endive in the centre of the plate. Draw two lines of applesauce on each side of the endive. Using two spoons, shape the chick pea purée into dumplings and place one on top of the endive. Draw a line of ganache. Garnish with slivers of cheddar.
Chef Francis Vallée
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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