Braised Belgian Endives
Braised Belgian endives offer a unique bitter and sweet flavor. Braising endives produce an enriched, delicate yet snappy/crisp taste entirely different from the raw vegetable. Try this flavourful sidedish approach to the endive experience.
Servings: 4
Calories: 95kcal
Ingredients
- 8 large Belgian endives
- 1 medium lemon, freshly squeezed
- 2 tablespoons sugar
- 1/4 teaspoon Sea salt
- 1/16 teaspoon Freshly ground white pepper, to taste
- 1 oz butter
Instructions
- Rinse and dry the endives and remove any leaves that have darkened. Trim the ends slightly and using a small knife, remove the bitter core at the base of each head. Place in a large flat saucepan.
- Season with 1 teaspoon of salt and ¼ teaspoon of white pepper. Add butter that is cut into knobs, sugar, lemon juice, and add 1 inch of water into the pan. The water should be half of the height of the endives when laid in the pan. Cover with parchment paper with a hole in the center and put the lid on.
- Cook on medium heat for about 20 minutes, until the center close to the core is tender.
- Serve as a garnish with cooking juice or use drain thoroughly in "Belgium Endives Gratin Rolled in Ham".
Notes
Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K besides being high in fiber.
There are two main varieties of cultivated endive:
- Curly endive, or Frisée (var crispum). This type has narrow, green, curly outer leaves. Sometimes called chicory in the United States, it is called chicorée frisée in French. Further confusion results from the fact that Frisée also refers to a technique in which greens are lightly wilted with oil.
- Escarole, or broad-leaved endive (var latifolia) has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leafed endive, Bavarian endive, Batavian endive, Grumolo, Scarola and Scarole.
Cooking Tips for Braised Belgian Endives:
- Core Removal: Make sure to remove the bitter core at the base of each head before braising. This reduces the bitterness, ensuring a smoother and more balanced flavor. Use a small knife to carefully trim the ends and remove the core.
- Braising Liquid Balance: When braising, add enough water to cover about half of the height of the endives. This ensures even cooking while keeping the flavor concentrated. The addition of butter, sugar, and lemon juice in the braising liquid enhances the sweet and tangy flavors.
- Slow Cooking: Braise the endives over medium heat for about 20 minutes. Allow them to soften and absorb the flavors of the liquid. The slow braising process brings out the sweet and mellow flavors of the endive while still maintaining a crisp texture near the core.
- Finishing Touch: For extra flavor, serve the braised endives with the cooking juices, which add richness to the dish. Alternatively, drain the endives thoroughly and use them in a “Belgian Endives Gratin Rolled in Ham” for a heartier dish.
- Serving Ideas: Braised Belgian endives make an excellent side dish for meats, poultry, or fish, or they can be served as a standalone dish.
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