This Belgian endive stir-fry is an excellent weeknight recipe: you only need a single pan (minimal dishes!) and it’s on the table in half an hour. This endive recipe is made up of a handful of basic ingredients that come together beautifully. You cook everything until crispy in the same pan, then finish with soft, creamy (goat) cheese, some peppery arugula, and a drizzle of balsamic glaze.
To make this endive stir-fry even quicker, I use pre-cooked baby potatoes from the supermarket. Of course, you can also boil or steam your own baby potatoes. Feel free to do this ahead of time, the pieces will actually turn out even crispier than if they were just cooked. Important detail: peeled baby potatoes from a ready-to-use bag are often still quite firm, and need some time in the pan to cook all the way through.
Tips for the Tastiest Belgian Endive Stir-Fry
- Use pre-cooked baby potatoes or freshly cooked baby potatoes that have cooled completely. This gets your dish on the table even faster. Note: if you cook your own baby potatoes, make sure they’re just firm to the bite so they don’t turn mushy in this one-pan dish.
- Choose bacon strips for a lighter option. I’m not a big fan of classic fatty bacon lardons, in terms of texture and flavor, they can easily overpower a dish like this. That’s why I usually go for leaner bacon strips instead. The perfect base, and they crisp up beautifully!
- Toppings really make this Belgian endive stir-fry. Don’t skip the toppings for this dish: peppery arugula, a soft cheese (goat cheese works beautifully, but cream cheese or ricotta are also great options), and a bit of balsamic glaze. That last one adds a touch of both tang and sweetness to the dish, a real game-changer. Nuts can also be a tasty addition.
Belgian Endive Recipes for Everyone
It’s no secret that I’m a huge fan of Belgian endive, I have a whole bunch of endive recipes, from a raw endive salad with apple to a one-pan take on the classic endive with cheese and ham. It’s such a versatile vegetable that still unfairly suffers from a reputation as a bitter vegetable that few people love. You can serve Belgian endive raw in all kinds of ways (my favorite might just be a lovely crunchy endive “boat”), braised, steamed, boiled, or turned into soup. The options are endless. Plus, it’s a vegetable grown locally here year-round, so it’s easy on your wallet too.
Belgian Endive Stir-Fry with Bacon and Baby Potatoes (One Pan)
Total Time 00hours:30 minutes Prep Time 00hours:10 minutes Cook Time 00hours:20 minutes
Ingrediënten
Ingredients
- 2 large shallots
- 250 g bacon strips
- 4 heads Belgian endive or 8 smaller ones
- 500 g pre-cooked baby potatoes
- 1 apple
- 4 tablespoons soft goat cheese or cream cheese
- Finish with arugula and balsamic glaze
Instructies
- Cut the shallots into wedges, the Belgian endive into large chunks (for example, lengthwise into wedges), and the apple into small cubes. If using whole baby potatoes, cut them into wedges as well.
- Heat a large, deep pan over medium-high heat and sauté the shallots in a little oil. Add the bacon strips and cook until crispy.
- Add the Belgian endive and the pre-cooked baby potatoes, and cook everything for about 10 minutes, until the endive is soft and lightly caramelized and the potatoes are golden brown. Season well with pepper and taste to see if extra salt is needed.
- Add the apple cubes about 2 minutes before the end and cook briefly along with everything else.
- Remove the pan from the heat. Serve topped with the goat cheese and arugula, and finish with a drizzle of balsamic glaze.
Frequently asked questions about Belgian endive stir-fry with bacon
Can I make this Belgian endive dish ahead of time?
Isn't cooked Belgian endive too bitter?
Can I make this recipe vegetarian?
What cheese can I use instead of goat cheese?
Can I use raw potatoes instead of pre-cooked baby potatoes?
What's the best apple to use for this recipe?
Can I make this dish in the oven instead?
Enjoy your meal, and enjoy this Belgian endive stir-fry! Love, Ellen X
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