• Belgian Cuisine
• Vegetables

Belgian Endive

Belgian Endives Were Created by Accident

In September 1830 Jan Lammers, a farmer in Schaarbeek, uncovered chicory roots he had buried earlier in his basement before had fled his home during the Belgium revolution. Jan Lammers tasted the white shoots that had sprouted, and thought they were very good. By 1872, they were being sold in Paris.

Belgian Endives are typically used raw, sliced in green salads but they also make a nice cook vegetable. They can be braised, creamed or au gratin. - AsNotedIn

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• Brussels, BE Brussels-Capital Region