(
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.
Related Recipes
Cabbage with Cheese Sauce
Cabbage Supreme
Cabbage Braised in Sour Cream Sauce
Hearts of Palm in Butter Sauce
Cabbage Casserole Recipe
Baked Cabbage Recipe
Gourmet Cabbage Recipe
Kohlrabi with Cheese
Seasoned Brussels Sprouts
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
