This text is part of the special book Plaisirs
There are several tricks to reduce the bitterness of endive: a pinch of sugar here, a little sweet potato there… Very quickly cooked and ultra-creamy, endive really has everything to please once turned into a velouté .
Servings | 4
INGREDIENTS
6 fine endives
1 large sweet potato (or 2 medium)
2 tbsp. almond butter
1 C. curry powder
Salt
Toppings
salty granola
Walnut kernels
Sweet potato cubes, roasted
Chickpeas with curry
Vegan Parmesan
PREPERATION
Wash the endives, remove the base of the stem and cut them in half.
Peel the sweet potato and cut it into cubes.
Place everything in a pot. Cover halfway with water and cook covered for 20 minutes over medium-low heat.
Mix with the almond butter, curry and 1 pinch of salt.
Serve hot with suggested toppings.
This recipe is taken from the book Soups that do us good (Clemence Catz & Clea, Editions La Plage)
To see in video