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braised belgain endive Recipe

Ingredients

How to make it

  • heat butter in a 12" heavy bottomed skillet over med. high heat
  • when foam subsides,sprinkle sugar and 1/4 tsp. salt evenly over bottom of skillet and set endives, cut side down in a single layer,cook,shaking occasionally to prevent sticking,and adjusting heat if browning to fast,until golden brown-about 5 minutes-turn over and brown the curved side-about3 minutes longer-carefully turn endives over to cut side down.add wine,broth and thyme,reduce heat to low,cover tightly and cook for 13-15 minutes,until leaves open up slightly,check from time to time if liquid is getting low add a Tbs. or 2. when endives are eaisly pierced with a paring knife.transfer to a serving dish and set aside.
  • 2-
  • increase heat to med. high bring liquid to a boil and simmer to a syrupy consistancy,1-2 minutes.off heat,wisk in remaining butter,lemon juice and parsley.adjust seasoning and spoon over endives and serve.
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  • with bacon and cream
  • cut bacon into 1/4" strips and fry over med. high heat-about 5 minutes-remove to paper towl to drain.
  • follow step 1 using bacon grease instead of butter
  • instead of butter in step 2 use cream,omitting lemon juice.sprinkle with bacon and serve.
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  • with cider and apple
  • apples absorb more liquid so more cider is added
  • follow step 1 and add apples with the endive ,substituting 1/2 cup of cider for stock and wine.remove apples along with endives,add anouther 2 Tbs. cider and continue with basic recipe,omitting lemon juice.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Lovely. Another winner. Thanks Robertg.
    Was this review helpful? Yes Flag

The Cook

robertg MO

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