Nokkes Belgian endive certificates

Ingredients

• 200 g of Belgian endive
• 1 tablespoon of type 640 flour
• 1 egg
• salt
• 1 small sweet potato
• Half a stalk of celery
• Half a small stalk of celery
• 1 small onion stalk
• One chive stalk
• 2-3 sprigs of parsley
• 1 teaspoon of sesame oil
• 1 teaspoon of turmeric
• 4-5 cilantro seeds
• olive oil
• salt

Wash the Belgian endive and remove the outer leaves. Finely chop the Belgian endive and cook in salted water until tender. Drain well and puree.

On a work surface, combine the flour, egg, and salt. Gradually add the purée of Belgian endive and mix quickly to form a dough that is pliable but not too sticky.

Divide the dough into 3 equal parts, roll each part into a long stick. Cut into thin slices and arrange on a griddle.

In a pan, sauté the onion, turmeric, and cilantro seeds in sesame oil. Add the hot water and salt, then add all the peeled and chopped vegetables (sweet potato, celery stalk, leek) and cook quickly until tender-crisp.

In a pot of boiling salted water, cook the Belgian endive slices for 2 to 3 minutes. Drain and serve with olive oil and chopped parsley.