Braised Endive

By • September 3, 2011 • 4 Comments



Author Notes: This is how I remember endives from my childhood, in simple neighborhhod brasseries in Geneva, with the sugar, butter and lemon a foil to the bitterness of the endives, but not significant enough to draw attention to themselves. Its a nice, simple side. nogaga

Serves 2

  • 2 endives
  • 1 1/2 tablespoon butter
  • 1 tablespoon cane sugar
  • 1/4 teaspoon salt
  • juice of half a large lemon
  1. Melt butter in medium-sized non-stick pan. Sprinnkle about the half the sugar on the butter.
  2. Slice the endives in half lengthwise, and place, sliced size down, in the pan over medium heat. Sprinkle remianing sugar and slat over the endives and trun over, to caramelize the second size, after about five or six minutes.
  3. When the endives are nicely caramelized on both sides, deglaze with juice of half a lemon.
  4. Serve. This side is a particularly good accompaniment for roast chicken and veal.
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over 1 year ago carolcamille

This will be my new favorite endive recipe!

Port2

almost 3 years ago nogaga

Thank you both! I'll try to post a picture soon.

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almost 3 years ago Casey Benedict

Love the idea of combining sugar, butter and lemon to braised endive. Of course, endive are so versatile, they accommodate just about any cooking technique and flavor pairing. Glad to hear that endive brings back nice memories as well. Thanks for sharing the recipe!

Best,
Casey
on behalf of Discover Endive
http://endiveblog.wordpress...

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds really good, I love endive and braising it with a little cane sugar will really give you a nice caramelization. Yum!