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Belgian Endive With Rack of Lamb
D. Rattray
At a Glance
Course : Side Dish
Special : Cooking for Two, Easy
Type of Prep : Braise, Sauté
Cuisine : U.S. Regional
Occasion : New Year's, Thanksgiving, Valentine's Day
More Vegetable Recipes
Belgian Endive From Other Guides
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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.
INGREDIENTS:
- 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
PREPARATION:
*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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