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Baked Belgian Endive with Hazelnuts and Miso - "Nuts To You"

I love this dish. Richly flavored miso, mixed with olive oil and slathered over delicate Belgian endive and then baked to scrumptious perfection. A side dish that will make you swoon with pleasure.

8 medium Belgian endive, split lengthwise
1/4 cup extra virgin olive oil
2 tablespoons white miso, pureed in a small amount of warm water
1 teaspoon mirin
One half cup chopped toasted hazelnuts
juice of one half fresh lemon
2-3 sprigs fresh parsley, finely minced

Preheat oven to 375 degrees. Arrange endive halves, cut side up, tightly packed in a baking dish. Mix olive oil with pureed miso and mirin, whisking until smooth. Add a small amount of water to thin the sauce until spoonable. Spoon sauce evenly over endive halves. Cover tightly with foil and bake for 35-40 minutes. Remove cover and return to oven for 7-10 minutes more to brown the edges. Transfer baked endive halves to a serving platter, squeeze lemon juice over top and sprinkle with parsley.

Makes 8-16 servings. 


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