Sunday, December 15, 2019

RECIPE: Belgian Endive with Celeriac Puree, Walnuts, and Red Pepper

Belgian endive is one of my FAVORITE winter appetizers!  This recipe was adapted to use either celeriac or parsnips, both of which are available in our farm store over the winter.  Since I try and use farm products as much as possible, I also substituted roasted red peppers (which I store in the freezer) for fresh.  (There is no endive in the farm store at the moment so I will update the photo later with one of my own.)

Original Recipe: Endive, Cannellini and Walnut Appetizers

Belgian Endive with Celeriac, Walnuts, and Red Pepper
Makes 30

  • 2 c. celeriac puree (or parsnip puree)
  • 2 cloves garlic
  • 2 T. EVOO
  • 2 T. fresh lemon juice

  • 30 Belgian endive leaves
  • 1/4 c. walnuts, toasted and chopped
  • 1/4 c. roasted red bell pepper or sun dried tomatoes, chopped (or fresh, if you prefer)

Puree the celeriac, garlic, olive oil and lemon juice in a blender or food processor.

Refrigerate until ready to serve.

Spoon into endive leaves, top with walnuts and red pepper or sun dried tomato.