Wok with endives, carrots and dried fruit – olive oil from Aix-en-Provence – matured olives PDO

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Wok endives - carottes - fruits secs – huile d’olive d’Aix-en-Provence – olives maturées AOP
A PDO
Preparation
10 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegan Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 4 endives
  • 2 carrots
  • 1 onion
  • 10 cl of vegetable stock
  • 2.5 tablespoons of olive oil from Aix-en-Provence – ripened olives PDO
  • 10 walnut kernels
  • 10 whole hazelnuts
  • Espelette chilli PDO
  • Salt
  • Pepper

Tip

Bring out the flavour of every ingredient in this wok dish of endives, carrots and dried fruit with olive oil from Aix-en-Provence – PDO matured olives, with their aromas of sourdough bread, black olives, cocoa, cooked artichokes, vanilla and toast.

Instructions

  • Wash the endives. Remove the bases, then cut the endives in half and slice them into strips. Set aside.
  • Wash and peel the carrots. Cut them into cubes. Set aside.
  • Peel and finely chop the onion. Fry it in 1.5 tablespoons of olive oil from Aix-en-Provence – PDO matured olives – until it is lightly browned.
  • Add the endives and the chopped carrots. Season with salt and pepper.
  • Sauté the vegetables for 5 minutes, then add the Espelette chilli and the vegetable stock. Cook for about ten minutes.
  • Roughly chop the walnuts and hazelnuts. Once cooked, add them to the dish and drizzle with a tablespoon of olive oil before serving the endive, carrot and dried fruit stir-fry.

Tip

Bring out the flavour of every ingredient in this wok dish of endives, carrots and dried fruit with olive oil from Aix-en-Provence – PDO matured olives, with their aromas of sourdough bread, black olives, cocoa, cooked artichokes, vanilla and toast.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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