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Braised Belgian Endive

User Rating 3 Star Rating (1 Review)


Belgian Endive With Rack of Lamb

Belgian Endive With Rack of Lamb

D. Rattray
This is a delicious side dish, and goes well with meat or poultry. If you can find it in your area, give it a try.


  • 4 whole heads of Belgian Endive, trimmed and cored*
  • 1 tablespoon butter
  • juice of 1/2 lemon, about 1 to 1 1/2 tablespoons
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • dash pepper
  • 1 teaspoon sugar


*To core the endive, slice about 1/8 to 1/4-inch of the end off and cut out the small core with a sharp paring knife.

In a saucepan over medium heat, saute endive in butter, turning several times. Add remaining ingredients. Cover and simmer for 20 to 25 minutes. Serve with beef, pork, lamb, or chicken.
Serves 2.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Simple and good, Member joaninsouillac

Very easy to do and comes out very well. Appears and tastes much fancier than it really is. The only issue might be the size of the endives available. The cooking time given works with small ones, and one should try to use small ones. If faced with really large ones, one should probably halve or quarter them. Note the ideal size of the endives on the plate in the photo.

2 out of 2 people found this helpful.

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