Perle du nord
Perle du Nord Belgian Endives
What it is
These are Belgian endives, also known as witloof. They are grown in a dark, cool environment, which causes them to develop their pale, tightly wrapped leaves and slightly bitter flavor. The process of forcing them to grow in the dark is what gives them their characteristic pale color and tender texture. They are a unique and elegant vegetable that adds a sophisticated touch to many dishes.
How people cook with it
Belgian endives can be enjoyed raw or cooked. Their crisp texture and slightly bitter taste make them a versatile ingredient in salads and cooked dishes.
- Tossed in salads
- Braised with butter
- Gratinéed with cheese
- Wrapped in ham
To prepare Belgian endives, trim off the very base and any wilted outer leaves. You can then halve or quarter them lengthwise. For raw preparations, separate the leaves and add them to mixed green salads, or use them as a base for appetizers. When cooking, they can be braised in butter until tender and slightly caramelized, or baked with cheese and a béchamel sauce for a gratin. They also pair well with rich flavors like ham and cheese.
How it differs from similar foods
Unlike regular chicory or radicchio, Belgian endives are specifically cultivated to be blanched, resulting in a milder bitterness and a more tender, crisp texture. Their tightly packed, pale leaves are a direct result of this controlled growing process.
Who it is for
Home cooks looking to add a touch of European flair to their meals will appreciate this vegetable.
How to keep the rest
Store any unused Belgian endives in the refrigerator, wrapped loosely in plastic wrap or in a plastic bag. They are best used within a few days of purchase to maintain their crispness and fresh flavor. Avoid washing them until just before you are ready to use them.