While many of us can purchase endive year-round, it’s really best during the first crisp cold of autumn. Baked in a light miso sauce and sprinkled with toasted hazelnuts, this side dish or vegetable course has a light energy but with enough substance to sustain us during the chilly days of the season.
Makes 8 to16 Servings
8 medium Belgian endive, split lengthwise
¼ cup extra virgin olive oil
2 tablespoons white miso, dissolved in a small amount of warm water
1 teaspoon mirin or white wine
Spring or filtered water, as needed
½ cup chopped toasted hazelnuts
Juice of ½ lemon
2 to 3 sprigs fresh flat-leaf parsley, finely minced, for garnish
Preheat the oven to 375°F.
Tightly pack the endive, cut sides up, in a baking dish. Mix together the olive oil, dissolved miso and mirin/wine, whisking until smooth. Add a small amount of water to thin the sauce until spoonable.
Spoon the sauce evenly over the endive halves. Cover tightly with foil and bake for 35 to 40 minutes. Remove the cover and bake for 7 to 10 minutes to brown the edges. Transfer the endive to a serving platter, squeeze the lemon juice over the top and sprinkle with the parsley.