Belgian Endives…My sad state of affairs

Sadly, I didn’t do a good job with my endives.

I searched for braised recipes. I found several that looked similar to one another. Followed the basic plan. Even added a dash of nutmeg for authenticity per one Belgian (in retrospect, I perhaps went a bit overboard on that detail). 

I won’t bore you with the details, just say that I used a bit of lemon, a bit of salt, a bit of sugar, a bit of olive oil (this particular client doesn’t eat butter, so I had to abstain), and that dreaded dash of nutmeg.

I don’t know where I went wrong. I could say they tasted too lemony, but that wouldn’t quite give you the full picture. I could say the nutmeg seemed to exacerbate whatever WAS the problem. Even sharing those rough admissions, I can’t quite say. I haven’t experienced endives enough to say what they “ought” to taste like. 

I am not looking for sympathy. I am just a tad bewildered, and needed to share.

I will try again. Perhaps tomorrow. (sans nutmeg, easy on the lemon, and add…???) 

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