Endive Boats on Carrot-Squash Puree

There are certain foods we associate with the seasons, and while winter brings to mind holiday cookies, heavy braises, and other comfort food, snow carries in my mind also a taste of the slightly bitter lettuces – frisee, endives, radicchio.
So today’s recipe features filled endive leaves on a baby-food puree to make this dish truly for the whole family 😉

Endives are very crunchy, with a tart-metallic flavor accompanied by touches of sweetness. Those blend together with the carrots and butternut squash here, to be rounded off with a savory mushroom-broccoli mix that was daddy’s favorite.
If you make this dish with your toddler, you will immediately recall the early days of solids feeding, and your toddler will have fun hearing stories about how messy they got feeding themselves (and maybe a reading of the photo album will be the bedtime story tonight!).

Ingredient prepping takes quite a bit of time for this dish, so to cut down on prep time consider purchasing cubed butternut squash, pre-sliced mushrooms, riced broccoli, and sliced carrots.
It’s a fun-looking dish that you can easily serve as an appetizer, too.

Endive Boats on Carrot-Squash Puree

  • Difficulty: intermediate
  • Print

Ingredients

  • 2 endives
  • 2 lb butternut squash
  • 1 lb carrots
  • 1/2 lb mushrooms
  • 1 large head broccoli, florets only
  • 1 small bunch chives
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp dried tarragon
  • 2 TBsp canola or olive oil

Directions

  1. Prepare ingredients: cube the butternut squash, slice the carrots into thin rounds, dice the mushrooms, shred the broccoli florets, separate the endive leaves, chop chives.
  2. Steam the carrots and butternut squash until soft, about 20 minutes. Let cool until not too hot to the touch.
  3. Place carrots and squash into flat-bottomed bowl and puree with immersion blender.
  4. Heat oil over medium-high heat in pan and add broccoli and mushrooms. Season with salt, thyme, and tarragon. Lower heat to medium. Stir frequently for about 10 minutes.
  5. Fill plates with thin layer of carrot-squash puree.
  6. Heap broccoli-mushroom mix into endive leaves, place leaves into puree on plates.
  7. Sprinkle with chopped chives and serve. Enjoy!

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