Braised Belgian Endive
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
To avoid discoloration, do not cut the endive far in advance of cooking. Delicate endive can fall apart easily if not handled gently. Move the halved endive in the pan by grasping the curved sides gingerly with tongs and supporting the cut sides with a spatula while lifting and turning. You will need a skillet with a tight-fitting lid for this recipe.
Instructions
- Heat 2 tablespoons butter in 12-inch heavy-bottomed skillet over medium-high heat; when foam subsides, sprinkle sugar and 1/4 teaspoon salt evenly over skillet and set endive cut-sides down in a single layer. Cook, shaking skillet occasionally to prevent sticking and adjusting burner if browning too quickly, until golden brown, about 5 minutes. Turn endive over and cook until curved sides are golden brown, about 3 minutes longer. Carefully turn endive cut-sides down. Add wine, broth, and thyme; reduce heat to low, cover skillet tightly, and simmer, checking occasionally and adding 2 tablespoons water if pan appears dry, until leaves open up slightly and endive are tender throughout when pierced with tip of paring knife, 13 to 15 minutes. Transfer endive to warmed serving platter; set aside.
- Increase heat to medium-high to bring liquid in skillet to boil; simmer until reduced to syrupy consistency, 1 to 2 minutes. Off heat, whisk in remaining tablespoon butter, lemon juice, and parsley. Adjust seasoning with salt and pepper, spoon sauce over endive, and serve immediately.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
A good Belgian endive recipe must tame this vegetable’s distinctive flavor. We did so in our Belgian endive recipe by browning the endive in butter and sugar for maximum richness and sweetness, then braising it quickly in white wine and chicken broth for a deep yet brightly flavored vegetable side dish.
Before You Begin
To avoid discoloration, do not cut the endive far in advance of cooking. Delicate endive can fall apart easily if not handled gently. Move the halved endive in the pan by grasping the curved sides gingerly with tongs and supporting the cut sides with a spatula while lifting and turning. You will need a skillet with a tight-fitting lid for this recipe.
Instructions
- Heat 2 tablespoons butter in 12-inch heavy-bottomed skillet over medium-high heat; when foam subsides, sprinkle sugar and 1/4 teaspoon salt evenly over skillet and set endive cut-sides down in a single layer. Cook, shaking skillet occasionally to prevent sticking and adjusting burner if browning too quickly, until golden brown, about 5 minutes. Turn endive over and cook until curved sides are golden brown, about 3 minutes longer. Carefully turn endive cut-sides down. Add wine, broth, and thyme; reduce heat to low, cover skillet tightly, and simmer, checking occasionally and adding 2 tablespoons water if pan appears dry, until leaves open up slightly and endive are tender throughout when pierced with tip of paring knife, 13 to 15 minutes. Transfer endive to warmed serving platter; set aside.
- Increase heat to medium-high to bring liquid in skillet to boil; simmer until reduced to syrupy consistency, 1 to 2 minutes. Off heat, whisk in remaining tablespoon butter, lemon juice, and parsley. Adjust seasoning with salt and pepper, spoon sauce over endive, and serve immediately.
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