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Braised Belgian Endive

User Rating3.0 out of 5 (1 Reviews)  Write a Review

By Diana Rattray, About.com

Belgian Endive With Rack of Lamb
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
 
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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User ReviewsWrite Review
3 out of 5 3 out of 5
Simple and goodJanuary 25, 2009By 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."

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