Braised Belgian Endives

Braised Belgian Endives

 

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: French
Keyword: Braised Belgian Endives
Servings: 4

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.

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