Buy the endive:
They are leafy vegetables, similar to lettuce. Light yellow or red wine, so they are cultivated in dark places, without receiving electricity. Of short, tight leaves. It’s a pretty modern vegetable. Around 1850, a peasant from around Brussels, he realized that wild chicory roots that had been abandoned in the leftovers and in the heat were giving off elongated, yellow-leafed buds. He discovered that they were edible, and from that day on he dedicated himself to cultivating them. Shortly after, a Belgian botanist named Crézier improved the discoloration procedure and the buds acquired its current appearance
Freshness of the endive:
It is seen in its firm texture with erect, short and tight leaves. When you go to buy the product in the supermarket, we recommend:
- Observe the display site, it is clean and properly refrigerated.
- Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
- When you reach your destination, refrigerate so that the “cold chain” is not interrupted.
Uses:
- Endive is prepared raw as lettuce in salads.
- Also baked in the oven (with cream sauce and cheese), or stuffed with cheese and meats with sauces.
Endive Storage:
- Refrigerated in container with lid preferably of plastic.
- or plastic bag with absorbent (dry) kitchen paper inside.
Its duration also depends on the freshness at the time of your purchase.
Endive Conservation:
Endive Duration:
Eight to ten (8-10) days approximately.
Tips:
- Cut with stainless steel knife, to prevent them from getting black (oxidation).
- Check often and remove excess moisture, shaking or drying the lid of the container, so that the remaining stays are better preserved.
Nutrients and properties of endive:
(See nutrient content and its benefits, in vegetables). Note:
- Do not freeze.
- Periodically check the status of the product in order to consume it in time.