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Dressed Endive

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Butter
  2. Cut
  3. Waters
  4. a handful of salt
  5. a tablespoonful of white sauce
  6. a gill of cream
  7. Endive
  8. a dessertspoonful of powdered sugar
  9. Chop
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Endive High in vitamin K · High in folate · High in protein · +3

    High in vitamin K · 231 µg per 100 g, 308% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in folate · 142 µg per 100 g, 71% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    High in protein · 1.3 g per 100 g, 29% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of pantothenic acid · 0.9 mg per 100 g, 15% of the reference intake per 100 g

    • Pantothenic acid contributes to normal energy-yielding metabolism.
    • Pantothenic acid contributes to normal mental performance.
    • Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
    1 more authorised claims
    • Pantothenic acid contributes to the reduction of tiredness and fatigue.

    Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet

    Source of potassium · 314 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of manganese · 0.4 mg per 100 g, 21% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Endive, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Pick off all the outer leaves, leaving only the white.
  2. Trim the roots and wash the endive in several waters, carefully removing any insects concealed in the folds of the leaves.
  3. Put a large stewpan half full of water on the fire.
  4. When the water boils throw in the endive with a handful of salt ;
  5. let the endive continue to boil until quite tender.
  6. Drain in a colander, and also squeeze till all the water is got rid of.
  7. Take each head of endive and cut off the root ;
  8. again look through the leaves for insects (spreading each leaf out with the point of a knife).
  9. Chop the leaves small, and pass through a coarse wire sieve.
  10. Put them in a stewpan with 2 ozs.
  11. of butter, a pinch of salt, and stir over the fire for ten minutes ;
  12. add half a gill of cream, a tablespoonful of white sauce, and a dessertspoonful of powdered sugar.
  13. Let the whole simmer till it is thick enough to bear being put in a heap.
  14. Garnish with fried crofitons, and serve very hot.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve
  • Colander