Braised Endives with Applesauce and Chick Pea Dumplings

Braised Endives with Applesauce and Chick Pea Dumplings
  • 4 servings
  • 0:15 Preparation
  • 0:45 Cooking
  • 1:00 Total Time


Add all
  • 2


  • 4 cups
    (1 L)

    vegetable broth

  • 4

    sprigs of fresh thyme

  • 1 1/2 oz
    (45 g)

    unsalted butter

  • 1/4 cup
    (60 mL)

    olive oil

  • Salt and pepper

  • 19 oz
    (540 mL)


  • 1 cup
    (250 mL)

    ice cider

  • 2

    apples peeled, cored and diced

  • ganache:

  • 1/2 cup
    (125 mL)

    whipping cream

  • 2 oz
    (60 g)

    70% cocoa dark chocolate broken into small pieces

  • 1 pinch

    Espelette pepper

  • Garnish

  • 4 oz
    (125 g)

    4 year-old cheddar


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.


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.

Source: Émission Les Chefs

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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