Caramelised endives or fennel


I love this unadulterated – just endives cooked in buttery juices and a scant crumbling of sage. However, sometimes I do want something a bit more, so I add Marsala and cream as well. It depends on my mood.
You could also substitute endive with fennel, replacing the Marsala with white wine or something aniseedy, and the sage with dill.

4–6 heads of endive, depend-ing on size
1 tbsp olive oil
50g butter
1 tsp dried sage, crumbled
50ml Marsala (optional)
100ml double cream (optional)
Salt and freshly ground pepper


Trim the bare minimum from the base of the endives, and cut them in half lengthways, so that all the leaves are still attached to the stem.

Heat the olive oil and butter in the pressure cooker. When the butter is foaming, add the endives, cut-side down.

Sauté until the cut side turns golden brown and starts caramelising around the edges, then turn over and sauté the other side. This process should take between 5–10 minutes.

Sprinkle over the sage. Then it is up to you — if you want extra sweetness, pour over the Marsala (but if you’re not using it, you will not need any extra water). Season with salt and pepper, close the lid and bring to high pressure.

Cook for 2 minutes only, then fast release. Add the cream now if you like.

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive