Braised Belgian Endive Recipe
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INGREDIENTS
- 1 cup water
- 3 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 1 teaspoon white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 6 medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered
INSTRUCTIONS
- Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer.
- Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife, about 10 minutes.
- Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown, about 5 to 10 minutes more.
I have made this recipe, or a variaton of, three times now. My approach is to enhance the natural flavor of the endive without burying it. First, I use half the sugar and salt, 1tsp each. I found the orginal recipe too sweet and salty. On the third attempt I substituted 1tsp of golden syrup for the sugar. This lends a beautiful caramel flavor that balances the natural bitterness of the endive without overpowering it.
Vel stock and a bit (that is not half a cup... :-) of pedro Ximenez. For real restaurant stuff add a nob of butter.
Golly, that's 8 days worth of salt in one side dish, otherwise this is a hit!
I made this tonight following some of the commenters' suggestions. First browned the quartered endive on high heat in a blend of butter and olive oil. After about 8 minutes, when all sides were golden, added about 1/4 c. broth with a splash of marsala. Tossed in two (unpeeled) smashed garlic cloves and let braise covered on low until the liquid reduced. Salt, pepper, a sprinkle of sugar, and finished with a squeeze of lemon. Delicious---it reminded me of a cross between roasted brussel sprouts, asparagus, and cabbage.
By the way, two good-sized endive were plenty for two.
wow this recipe was my savior last night. all i had was a bag of endives leftover from a potluck when i forgot to put them out. this recipe is rich, yet surprisingly delicate. absolutely first class fair that I paired with a bacon wrapped tenderloin! delicious and most definitely an addition to my repertoire!
This recipe sounds delicious, but the photo is not the best. Makes the endives look like giant bugs to me.
making this tonight, can't wait, thanks
Being Belgian, I have a couple of additions. I'd saute the endives first before adding water. Feel free to substitute sugar for honey. No need for vinegar, although I sometimes add some lemon juice. Nutmeg, please! Also, typical in Belgium is whole endives (takes longer to cook) rolled in ham, covered with cheese and grilled under the broiler. Served with potato mash.
What a fantastic dish! I made it tonight and substitute the cup of water with half a cup of sherry fino and half a cup of water! It works. The endives carmelize beautifully....
If you would like to use stock, by all means do, but it isn't necessary to add any liquid. Just use butter and let it cook. Endive doesn't exude as much liquid as spinach, but it does and you don't need more.
Can't wait to try it, I've been waiting for a chance to cook endives
Yes indeed, a little stock (veg or chicken) in place of the water sounds good.
I had a Belgian mother-in-law and watched her fix braised Belgian endive many times, my favorite dish. She just put a huge piece of butter in the pan, heated it till foaming, added the endive and let it rip at high heat, turning it occasionally. I think towards the ten minute mark she lowered the heat and finished it off. No vinegar, nothing else but a little salt. I'll try this recipe, though. It looks good. You really don't need the sugar to carmelize the endive--it browns well in the butter.
Just curious. Why kosher salt specifically?
Little bit of stock and maybe a splash of sherry in place of the water is nice too.