Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Inventory, 10 lbs : 9.22
This item was last sold on : 03/24/17
Belgian endive is shaped like a torpedo and grows to about six inches in length. It has tender white leaves with either yellow or red-colored leaf edges. The leaves offer a soft texture and delicate crunch with a pleasantly bitter flavor.
Belgian endive is available year-round with a peak season in the winter months.
Belgian endive and endive are both in the chicory genus. However, Belgian endive is botanically known as part of Chichorium intybus and is grown from chicory roots in a dark environment, while endive is botanically known as Cichorium endive and grown in the fields as a green curly lettuce. Belgian endive is also known as Witloof chicory (Flemish for ‘white leaf’) and in Belgium by the nickname, white gold.
Belgian endive is a source of thiamin, potassium, calcium, magnesium, vitamins B6 and C, as well as folate and copper. It also contains intybin which is not only responsible for the bitter taste of the leaves but is also known to be an appetite stimulant and a digestive aid. When consumed in large amounts Belgian endive can also act as a diuretic and laxative.
While Belgian endive is commonly used raw in recipes it is also versatile in cooked preparations. Roast whole or halved endive with olive oil until softened and serve as a side dish with grated cheese. Grill endive halves and add to cooked grains or serve atop pizza. Add chopped or halved to tarts, quiche, soups, stews and stir-fries. When raw it can be chopped and used in a salad or individual leaves can be stuffed with other complimentary ingredients as a canapé. Braising Belgian endive in butter will slightly mellow the bitterness of the vegetable. The bitter flavor of Belgian endive pairs well with onion, pear, apple, cranberries, herbs such as basil and thyme, walnuts, pecans, butter, cream based sauces, olive oil, bacon lardons, prosciutto, lamb, poultry and gorgonzola, manchengo, blue and feta cheeses. Endive will keep refrigerated for one to two weeks.
In the United States Belgian endive is considered to be a gourmet and expensive vegetable and typically used raw in salads or as an appetizer consisting of individually stuffed leaves. In its native France and in the Netherlands Belgian endive is an inexpensive, commonly consumed winter and spring vegetable and used most often in hot preparations and on occasion raw in salads. There are several classic French dishes that call for Belgian endive such as endive au gratin and braised endives.
Modern cultivation of Belgian endive was first discovered in the 1830's by Jan Lammers a Belgian chicory farmer, who stored the roots in his cellar for drying to use as a coffee substitute. However, after several months, he found the roots had sprouted small white leaves, which he tasted and found tender, moist, and pleasingly bitter. It took another few decades to commercially cultivate this 'witloof'. The chicory is grown from seeds, the roots are harvested, and taken indoors to grow again in a dark environment, using a labor-intensive growing technique called "blanching" to produce the Belgium endive. Commercially grown Belgian endive is exported mainly from western Europe with Belgium contributing the largest share.
Restaurants currently purchasing this product as an ingredient for their menu.
|Rancho Valencia||Del Mar CA||858-756-1123|
|Toast Catering||san diego CA||858-208-9422|
|Urge Gastropub and Whiskey Bank - Oceanside||Oceanside CA||858-395-8809|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Barbarella||San Diego CA||858-454-7373|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Kettner Exchange||San Diego CA||312-415-5455|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Piatti||San Diego CA||858-454-1589|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Bahia Resort Kitchen||San Diego CA||858-488-0551|
|Marriott Marquis North Tower||San Diego CA||619-234-1500|
|Chart House Restaurant Cardiff||Cardiff-by-the-Sea CA||760-436-4044|
|The Smoking Goat||San Diego CA||858-232-4220|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Mesa College||San Diego CA||619-388-2240|
|Chef Indo||La Mesa CA||619-917-9584|
|Cueva Bar||San Diego CA||619-269-6612|
|Buona Forchetta||San Diego CA||619-381-4844|
|Vi At La Jolla Village||San Diego CA||858-646-7700|
|Churchill's Pub and Grille||San Marcos CA||760-471-8773|
|University Club||San Diego CA||619-234-5200|
|The Bellows||San Marcos CA||619-395-6325|
|Casa Qero||Cardiff CA||760-944-4200|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|The Tavern||Coronado CA||602-628-5890|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Neighborhood Burger||San Diego CA||619-446-0002|
|Marriott Marquis & Marina San Diego||San Diego CA||619-234-1500 x6113|
|Salvatore's||San Diego CA||619-544-1865|
|Mr A's||San Diego CA||619-239-1377|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Villa Capri 2 Family Style Trattoria||San Diego CA||858-538-5884|
|Bull & Grain||San Diego CA||619-546-9122|
|The Pearl Hotel||San Diego CA||877-732-7573|
|Sushi Ota||San Diego CA||858-270-5047|
|Bice Ristorante||San Diego CA||469-450-3519|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|La Costa Glen South||Carlsbad CA||760-704-1000|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|The Cork and Craft||San Diego CA||858-618-2463|
|Madison||San Diego CA||619-822-3465|
|Madison High School||San Diego CA||858-496-8410|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|Villa Capri Cucina Italiana||San Diego CA||858-720-8777|
|Pascucci Pasta||San Diego CA||619-285-8000|
|The Land & Water Company||Carlsbad CA||760-729-5263|
|LPM Master Tenant, LLC- Mess Hall||San Diego CA||619-522-6890|
|San Diego Yacht Club||San Diego CA||619-758-6334|
|Hilton Garden Inn||San Diego CA||858-720-9500|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Seasalt||Del Mar CA||858-755-7100|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Hilton San Diego Gaslamp||San Diego CA||619-231-4040|
|Waters Catering||San Diego CA||619-276-8803 x4|
|The Crossings||Carlsbad CA||760-444-1800|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Trattoria I Trulli||Encinitas CA||760-943-6800|
|Panama 66||San Diego CA||619-702-6373|
|Brigantine Del Mar||Del Mar CA||858-481-1166|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Harvest Kitchen||San Diego CA||619-709-0938|
|Four Seasons Foods Catering||San Diego CA||619-876-6986|
|UCSD Food & Nutrition Department Hillcrest||San Diego CA||619-543-2764|
|Striders||San Diego CA||203-361-7134|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Brigantine Corp||San Diego CA||858 926 9644|
|Urban Kitchen||San Diego CA||619-239-2222|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Brasserie||San Diego CA||858-450-9576|
|Buon Appetito||San Diego CA||619-238-9880|
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Ponsatys||Rancho Santa Fe CA||858-771-1871|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Root Cellar Catering Co.||San Diego CA||760-846-2092|
|Pacific Athletic Club||San Diego CA||858-509-0700|
|Marriott Courtyard Nolen||San Diego CA||619-544-1004|
|San Diego Desserts||San Diego CA||619-287-8186|
Recipes that include Belgian Endive. One is easiest, three is harder.
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