Caramelized Belgian Endive with Quince, Parsley Root Cream and Chicory-Pecan Crumb

01

Ingredients

• 1 small quince (about 180 g), peeled, cored and cut into 1 cm cubes
• 250 ml (1 cup) water
• 25 g (2 tbsp) granulated sugar
• 2 tsp fresh lemon juice, divided
• 1 strip lemon peel, 5 cm long
• 300 g parsley roots, peeled and cut into 2 cm pieces
• 200 ml (3/4 cup plus 1 tbsp) unsweetened oat milk
• 45 ml (3 tbsp) extra-virgin olive oil, divided
• 3/4 tsp fine sea salt, divided, plus more to taste
• 2 large Belgian endives (about 340 g total), halved lengthwise through the cores
• 30 ml (2 tbsp) pure maple syrup, divided
• 360 ml (1 1/2 cups) low-sodium vegetable stock, divided
• 2 tsp certified-vegan white balsamic vinegar
• 1 roasted chicory root tea bag
• 1 tsp reduced-sodium tamari
• 1 tsp certified-vegan balsamic vinegar
• 1 tsp arrowroot starch mixed with 2 tsp cold water
• 35 g (1/3 cup) raw pecan halves, finely chopped
• 20 g (1/3 cup) panko breadcrumbs
• 1/4 tsp freshly ground black pepper
• 12 small flat-leaf parsley leaves

02

Prepare the dish

1. Poach the quince: combine the quince, water, sugar, 1 tsp lemon juice and lemon peel in a small saucepan. Bring to a gentle simmer, cover with a parchment round and cook for 18 to 22 minutes, until the cubes are tender but hold their shape. Cool in the liquid, then drain and reserve 60 ml (1/4 cup) of the poaching liquid.
2. Make the parsley root cream: place the parsley roots, oat milk, 15 ml (1 tbsp) olive oil and 1/4 tsp salt in a small saucepan. Cover and simmer gently for 18 to 22 minutes, stirring occasionally, until very tender. Blend while hot until completely smooth, adding 1 to 2 tbsp water only if needed. Blend in the remaining 1 tsp lemon juice, then pass through a fine sieve. Keep warm over very low heat.
3. Caramelize the endive: heat 15 ml (1 tbsp) olive oil in a wide skillet over medium-high heat. Season the cut faces with 1/4 tsp salt and place them cut-side down. Sear without moving for 4 to 5 minutes, until deeply golden. Turn, add 15 ml (1 tbsp) maple syrup, 120 ml (1/2 cup) vegetable stock and the white balsamic vinegar. Cover, reduce the heat to medium-low and braise for 12 to 15 minutes, turning once, until a knife meets little resistance.
4. Glaze the endive: uncover the skillet and simmer until the braising liquid reduces to a glossy coating, 3 to 5 minutes. Baste the endive repeatedly, then transfer it to a warm tray, cut-side up. Keep warm and reserve any glaze in the pan.
5. Prepare the chicory jus: bring the remaining 240 ml (1 cup) vegetable stock and the chicory tea bag to a simmer in a small saucepan. Steep for 6 minutes, remove the bag, then add the remaining 15 ml (1 tbsp) maple syrup, tamari, balsamic vinegar and reserved quince poaching liquid. Reduce by about half, 8 to 10 minutes. Whisk in the arrowroot slurry and simmer for 30 seconds, just until the jus lightly coats a spoon. Taste and adjust the salt.
6. Make the crumb: heat the remaining 15 ml (1 tbsp) olive oil in a small skillet over medium heat. Add the pecans and panko and cook for 3 to 4 minutes, stirring, until crisp and fragrant. Season with the black pepper and remaining 1/4 tsp salt, then spread on a plate so it stays crisp.
7. Warm the drained quince for 1 minute in the endive skillet over low heat. Rewarm the cream and jus if necessary, and blot the base of each endive half so the finished plate remains clean.