Friday, 2 April 2010

Braised Endive

A very simple treatment for a somewhat uncommon vegetable.

2 servings
30 minutes - 5 minutes prep time

Braised Endive
1 large endive
1 tbsp oil
1 teaspoon sugar
½ cup meat broth

Trim the stem end of the endive, if it is discoloured. Cut the endive in half lenghtwise.

Heat the oil and the sugar in a small skillet and braise the endive pieces, flat side down, until browned; turn them over and add the broth.Continue cooking over medium-low heat until the broth is reduced to a syrupy glaze. You may wish to turn the endive pieces a couple of times to ensure that they are well coated. Serve at once.

2 comments:

Kevin Kossowan said...

I'm growing witloof chicory this year, so am happy to see recipes for it!

Ferdzy said...

Oh, are you? Good for you! I'd like to try that some year. Some year when I'm not already growing 130 other vegetables, though.