What’s in a Name?
Witloof or Witlof as it is known here in Australia, is a Dutch name that when translated means white leaf. The name of this vegetable can be confusing. In New Zealand it is called either Witloof or Chicory however, in Britain it is called Chicory while in France it is known as Endive or Belgium Endive.
Witlof is not a root vegetable but a leaf vegetable known for its bitterness and one that is either grown indoors or underground in order to produce the tender blanched leaves. It is a vegetable that can be used in salads. This bitter tasting vegetable can also be baked, stewed and caramelized while also being used in pudding recipes.
Witlof is not a root vegetable but is a leaf vegetable grown indoors or underground in order to produce its tender, blanched leaves.
What to Look for When Buying
Look for crisp, firm, compact heads that are creamy white with pale yellow tips
How to Store
Store inside a brown paper bag in the crisper for up to two days
How to Prepare
Remove any loose, damaged or discoloured leaves then trim the stalk before using. Cut out the bitter core from the root end. Best cooked when left whole
Serve torn Witlof leaves with other salad greens, such as spinach leaves Fill each individual leaf with fillings and dips then serve with cocktail drinks. Braise whole Witlof in white wine and serve with roasted meats