Endives with onion and coconut, Passard

Cuisine Frans
Servings 20 pieces


  • 2 pcs onions Cevennes onions
  • 2 pcs endives
  • 50 g Coconut
  • Curry powder green
  • Butter salted
  • Olive oil
  • see salt
  • chervil


  • Peel and cut very finely your onions (if you have a mandolin do not hesitate to use it).
  • Melt 1 tablespoon half-salted butter in a large skillet or saucepan over medium heat. Add a tablespoon of olive oil.
  • Fry gently your onions in this butter for 3 minutes. The idea is to have something very melting and translucent but especially no color. Work on a fire not too strong.
  • As soon as it's cooked, take out your stove from the heat and add your coconut that you grate on the moment. The idea is to have 1/5 of coconut for 4/5 of onions. It is important that you still feel coconut so I leave it to your palate to adjust the right amount of coconut.
  • Detach the endive leaves that will serve you to welcome the preparation onion-coconut.
  • Arrange the equivalent of a small tablespoon of your onion-coconut blend in each endive leaf. Season with a little fleur de sel and a little green curry powder. You can also add some chervil or other leaves on top.
  • Serve immediately and treat yourself to the contrast between raw and crisp cold endives and warm, melting onion-coconut!
Tried this recipe?Let us know how it was!
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