One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Pan-fried Endives on Creamy Polenta

— Gluten-Free & Dairy-Free —

Endives.  Such a humble vegetable, but oh-so yummy and versatile.  Did you know that the somewhat bitter tinge to endives actually PROMOTES digestion, by stimulating the secretion of gastric juices?  Well, in this recipe, you won’t even taste it, because the sweetness of the onions will overpower all else.  Enjoy!


1 small yellow onion
1 leek
1/2 purple onion
olive oil
sea salt
2 endives
2 Tbsp water
1 Tbsp maple syrup

1 can (400ml) coconut milk
1/2 cup polenta
sea salt TT

    • Cut your onions and leek into small chunks.  Add a small amount of olive oil into a frying pan and sweat your alliums on medium heat.
    • Remove any damaged leaves from each endive . Cut in halves, lengthwise, and remove the inner core from each half.
    • Place the endives, face down, in your frying pan, alongside the alliums.  Sprinkle water and maple syrup throughout the pan, and cover with a lid (to retain all of the steam).  Let simmer for 5-8 minutes.
    • Meanwhile, bring your coconut milk and salt to a boil in a separate pot.  As soon as it begins to boil, lower the heat and sprinkle in the polenta.  Continue to stir until the polenta thickens.  Season to taste.
    • Plate decoratively and sprinkle with caramelized onions (and allium juice)!
    • Garnish with a slice of sheep’s milk (or goat’s milk) cheese, as desired.

    On completion of cooking school in 2018,
    Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »