Glazed Endives with Apple Juice, Honey, Ginger and Pomegranate Concentrate

A light and juicy dish, flavored with pomegranate and honey. Can be served as an appetizer or a vegetable side dish. 6 servings

Ingredients for 6 servings:
  • 6 endives
  • 50 gram butter (for non-dairy: replace with 50 gram margarine or oil)
  • ½ liter natural apple juice (or natural orange juice)
  • ½ tsp ginger root, finely grated
  • 2 tbsp honey
  • 2 tbsp pomegranate concentrate
  • salt and pepper
  • 6 endives
  • 50 gram butter (for non-dairy: replace with 50 gram margarine or oil)
  • ½ liter natural apple juice (or natural orange juice)
  • ½ tsp ginger root, finely grated
  • 2 tbsp honey
  • 2 tbsp pomegranate concentrate
  • salt and pepper
Method:
  1. Remove the end of the root of the endive. Cut the endive in half lengthwise.
  2. Melt the butter in a flat wide pan. Place the endive cut-side down in the pan to brown for approximately 2 minutes on medium heat so that butter does not burn.
  3. Turn over the endives. Season with a bit of salt and pepper. Add honey, ginger, and apple juice.
  4. Bring to a boil. Lower heat. Cover pan and cook for 10 minutes. During cooking, sprinkle sauce from pan over endives.
  5. Remove cover from pan. Remove endives from pan. Allow ingredients in pan to evaporate until a thick sauce remains.
  6. To serve: Gently arrange endives on platter, cut-side up. Pour sauce over endives. Decorate by drizzling pomegranate concentrate over endives.