Steps: |
| -Preheat oven to 350 degrees. |
| -Toast the hazelnuts. Let cool, roll around on the cutting board to work the skins off and roughly chop. |
| -Julienne the endive and keep covered in a bowl as you work. It wil oxidize and turn brown if uncovered. |
| -Heat a heavy bottom roasting pan or large Dutch oven to medium-high. Add the oil and then the endive. |
| -Quickly stir to coat the endive with the oil. Continue cooking on medium-high until the endive starts to caramelize. |
| -Turn the heat down to medium-low and add the sugar. Caramelize the endive, low and slow, just like an onion. |
| -The endive will need almost constant stirring during the process. It will take about 30 minutes for it to caramelize. |
| -Once it is a nice caramel color, add the lemon juice, hazelnut oil, hazelnuts and parsley. Season to taste. |
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