Saffron-and-Citrus-Scented Belgian Endive from Vegetables from Amaranth to Zucchini by Elizabeth Sch
Muted marigold, with a silky, sauce-like consistency (potato is the light thickener), this melty mélange rounds out grilled fish or poultry or steamed shellfish, acting as both vegetable and...
Ingredients
- 1½ pounds Belgian endives
- 2/3 cup fresh orange juice
- ¼ teaspoon grated orange zest
- ¼ teaspoon kosher salt
- ⅛ teaspoon white pepper
- Big pinch of saffron threads
- 1 tiny potato
- 1 cup water
- About 1 tablespoon butter
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