Cider-Braised Belgian Endive with Apples
By America's Test KitchenPublished on August 22, 2007
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) and apples 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 and apples over and cook until curved sides are golden brown, about 3 minutes longer. Carefully turn endive cut-sides down. Add 1/2 cup of the cider, 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 and apples are tender throughout when pierced with tip of paring knife, 13 to 15 minutes. Transfer endive and apples to warmed serving platter; set aside.
- Add remaining two tablespoons of cider to the skillet and 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 and parsley. Adjust seasoning with salt and pepper, spoon sauce over endive and apples, and serve immediately.
Yield
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) and apples 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 and apples over and cook until curved sides are golden brown, about 3 minutes longer. Carefully turn endive cut-sides down. Add 1/2 cup of the cider, 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 and apples are tender throughout when pierced with tip of paring knife, 13 to 15 minutes. Transfer endive and apples to warmed serving platter; set aside.
- Add remaining two tablespoons of cider to the skillet and 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 and parsley. Adjust seasoning with salt and pepper, spoon sauce over endive and apples, and serve immediately.
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