Caramelized Endives And Leeks Recipes

CARAMELIZED ENDIVES WITH CRèME FRAîCHE

Steps:

• Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1/4 inch from the bottoms and discard. Halve each endive lengthwise, keeping the leaves connected at the base.
• Heat the broiler to high. Set a large wide skillet over medium-high heat. Add butter and swirl to coat. When butter begins to sizzle, arrange endive halves in one layer, cut side down. Season with salt and pepper and let cook for about 5 minutes, until lightly browned. Adjust the heat so that the endives cook slowly and do not scorch. Turn endives over, sprinkle with salt, and cook for another 5 minutes.
• Meanwhile, in a small bowl, stir together crème fraîche, mustard and lemon juice. When endives are cooked on both sides, smear the cut surfaces liberally with this mixture.
• Place skillet under broiler, about 3 inches away from heat source. Broil for about 5 minutes, until well browned, crisped and bubbling.
• In a small bowl, combine tarragon, chives and parsley.
• Transfer endives to a serving platter or individual plates. Drizzle with any remaining juices in pan. Sprinkle herbs on top and serve immediately.

CARAMELIZED ENDIVES AND LEEKS

Steps:

• Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.

BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY

Steps:

• Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
• Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.