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Classic Belgian Endives
(recipe, Kathleen Flinn)
In France, endives are a common yet cherished commodity, and this is a classic, simple preparation. Don't skimp on the butter, and be sure you serve extra bread to sop up the sauce. For my final exam, I wrapped the endives around a sort of marinara sauce to form small packets. I've since used the same combination on slices of toasted French bread as an appetizer.
- 8 Belgian endives, sliced in half lengthwise
- 3 Tbsp. butter
- ½ cup chicken stock
- 1 Tbsp. brown sugar
- ¼ cup lemon juice (juice of ½ lemon)
- Salt and pepper to taste
- Slice off the discolored portion of the hard root end of each endive. With a paring knife, remove the tough triangular core.
- Melt the butter in a large, heavy skillet over medium-high heat. Add the endives, cut side down, and cook for two minutes or until the endives are very browned but not burned, then turn over carefully. Cook a further four or five minutes, until the butter gets very brown but not burned. Adjust the heat if necessary.
- Add the stock, brown sugar, lemon juice, salt, and pepper. Bring to a simmer, lower the heat, and cover. Cook about 20 minutes, until tender and browned.