Curry endive

Ingredients for 4 servings:

• 1 salad (endive)
• 1 large onion(s), diced
• ½ tbsp clarified butter
• some black pepper, ground
• some salt
• 1 tbsp broth (instant powder)
• a little nutmeg, grated
• a little curry powder
• possibly water
• 1 tbsp crème fraîche or legere

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

not only delicious as a salad

Soak the endive in warm water for 30 minutes to extract the bitterness. Remove the leaves from the stalk, wash them in cold water, and cut into thin strips. Sauté the onions in oil until translucent, then allow the lettuce strips to collapse in the oil while dripping wet. Stir in the spices and simmer with the lid on for about 10 minutes until softened, adding a splash of water if necessary to prevent burning. Finally, stir in the crème fraîche and season again to taste. This goes well with meatballs, bratwurst, and anything pan-fried with mashed potatoes; fried or scrambled eggs are also ideal.