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Brazed in Belgium
This is a group for people with Belgian connections. And yes, braised Belgian Endives really are a local speciality! Never tried it? Here's a good recipe.... ;-)
Slowly cooking Belgian endives in a bit of butter and lemon juice yields these tender, luscious, almost sweet bundles of otherwise bitter leaves. It's alchemy at its finest.
Prep Time: :10
Cook Time: :40
Ingredients:
•2 Tbsp. butter
•10 to 12 Belgian endives
•1 Tbsp. lemon juice
•1/4 tsp. salt
•1/3 cup water
Preparation:
1.Melt butter over medium low heat in a large, heavy frying pan, saute pan, or pot with a tight fitting lid.
2.Meanwhile, trim and discard any browned bit son the ends of the endives. When butter is melted, lay endives in a single layer in the pan. Sprinkle with lemon juice and salt. Pour water down along the side of the pan. Cover and reduce heat to low. Let cook, undisturbed, until endives are very tender, 20 to 30 minutes.
3.When endives are very tender, set lid ajar and cook until endives start to brown. Turn endives over and cook until they are browned on both sides.
Makes 4 servings Braised Belgian Endives.
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