Friday, March 19, 2010

Braised Belgian Endive

This recipe is from
The only change I would make is to change the salt to maybe 1/2 tsp.
1 cup water

3 tablespoons unsalted butter

2 teaspoons kosher salt

2 teaspoons granulated sugar

1 teaspoon white wine vinegar

1/4 teaspoon freshly ground black pepper

6 medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered


Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer.

Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife, about 10 minutes.

Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown, about 5 to 10 minutes more.

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