Surprisingly fun
Endive is a crisp leafy vegetable that’s delicious both raw and cooked. It has a slightly bitter taste and is perfect for classic stamppot, but also works well in stir-fries, oven dishes or as a salad ingredient. Endive comes in both curly and smooth-leaved varieties.
Endive has a short cooking time. Cook it for no more than five minutes. Overcooking can make the vegetable limp and bitter.
Want to keep a little crunch? Stir the finely sliced endive into the hot mashed potatoes only at the very end. This allows the vegetable to wilt slightly while still retaining some crunch.
BelOrta grows endive both in open fields and in greenhouses. Endive grown in open fields develops its distinctive flavour thanks to the natural outdoor environment. Greenhouse endive is protected from the weather, allowing it to be cultivated all year round. Both methods deliver fresh, crisp endive of the highest quality.
Eddy started growing parsley in 1992 and gradually expanded his business from there.
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