Belgian Endive
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A great Belgian invention. When trying to overwinter chicorée lettuce in around 1840, a Brussels gardener found it produced succulent, salad-like shoots. They can be eaten raw, but their sweet, slightly bitter flavour really emerges when they are cooked, either as a vegetable accompaniment or in dishes such as chicons au gratin . Chicon is the French word, witloof the Dutch; in English, it’s endive or chicory (but it’s confusing, as these terms can also refer to lettuce).
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