The post Ginger Roasted Endives w. Fennel Seeds Recipe appeared first on Christopher James Clark.
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Recipe Intro
I still don’t know Belgium managed to get two vegetables, Belgian endives and Brussels Sprouts, named after it. Can anyone shed some light on this? Endive is great in salads, adding some pleasant bitterness. In the oven, they become more sweet. Here we’ll be roasting them with the delicious flavors of garlic, ginger, powered coriander, and fennel seeds. This goes great as a side dish for steak or chicken recipes. Endives are a good source of fiber. Did you know that eating fiber from a wide variety of source will encourage an increase of diversity of the microorganisms in your microbiome? This, in turn, will improve your digestion and also help strengthen your immune system.
Ginger Roasted Endives w. Fennel Seeds
- 4 to 6 endives
- 1 tablespoon coconut oil
- 1 tablespoon tamari
- 1-inch piece of ginger
- 2 cloves garlic, pressed
- 2 teaspoons coriander powder
- 1 tablespoon fennel seeds
The process…
Grate the ginger on the small holes of a box grater. Gather the pulp and squeeze the juice into a mixing bowl.
Add the coconut oil, tamari, garlic, coriander, and fennel seeds to the mixing bowl; combine well.
Chop the end of each endive, then slice each in half.
Rub each endive with the oil mixture.
Place each endive face down on a baking sheet lined with parchment paper. Bake at 350°F for about 30 minutes or until the endives are soft and slightly browned.
SERVE 2-4
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The post Ginger Roasted Endives w. Fennel Seeds Recipe appeared first on Christopher James Clark.
