# Belgian endives **URL:** \ **Category:** Brag Board\ **Created:** [March 5, 2020, 6:49pm UTC](https://community.anovaculinary.com/t/belgian-endives/25329 "2020-03-05T18:49:21Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![Jan\_Cox](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jan_cox/32/6165_2.png) [@Jan\_Cox](https://community.anovaculinary.com/u/Jan_Cox)\ **Post date:** [March 5, 2020, 6:49pm UTC](https://community.anovaculinary.com/t/belgian-endives/25329/1 "2020-03-05T18:49:21Z")
Cut Belgian endives in half, lengthwise. Dash of salt, some butter and vacuum. Cook for 1hr at 87,5C. Finish by shortly frying in a skillet wit some butter until browned on the flat side. Serve with red meat and potatoes. ---
**Author:** ![franck](https://avatars.discourse-cdn.com/v4/letter/f/7ba0ec/32.png) [@franck](https://community.anovaculinary.com/u/franck)\ **Post date:** [March 6, 2020, 1:48pm UTC](https://community.anovaculinary.com/t/belgian-endives/25329/2 "2020-03-06T13:48:24Z")
Will try, which difference did you notice with the “traditional” cooking? ---
**Author:** ![Jan\_Cox](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jan_cox/32/6165_2.png) [@Jan\_Cox](https://community.anovaculinary.com/u/Jan_Cox)\ **Post date:** [March 7, 2020, 4:08pm UTC](https://community.anovaculinary.com/t/belgian-endives/25329/4 "2020-03-07T16:08:48Z")
Lots more flavor and, thanks to the slow cooking the natural sugars are released; as a result when fried later in the skillet, it turns nicely brown. ---
**Author:** ![franck](https://avatars.discourse-cdn.com/v4/letter/f/7ba0ec/32.png) [@franck](https://community.anovaculinary.com/u/franck)\ **Post date:** [March 10, 2020, 8:55am UTC](https://community.anovaculinary.com/t/belgian-endives/25329/5 "2020-03-10T08:55:45Z")
thx. Will definitely try this