For ➍6 firm endives (avoid hydroculture endives).
salt
nutmeg
butter
Preheat the oven at 200°C. Rinse the endives. Cross-cut the base of each endive.
Butter the bottom of a pan. Put the endives in one layer on the butter. Add some salt and nutmeg. Cover with a sheet of buttered baking paper. Cover with a few reversed plates.
Butter the bottom of a pan. Put the endives in one layer on the butter. Add some salt and nutmeg. Cover with a sheet of buttered baking paper. Cover with a few reversed plates.
Heat the pan on a medium fire until the liquid from the endives start to cook.
Put the pan in a preheated oven (200°C) for 30 m.
This way, the endives stay firm and don't desintegrate.
Use in classic dishes as guinea fowl with endives.
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