Endives Braised In Broth With Parmesan Recipes

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13 BEST WAYS TO COOK WITH ENDIVES



13 Best Ways to Cook with Endives image

Try these easy Belgian endive recipes for dinner tonight! From salad to soup to appetizer bites, you'll gain a new appreciation for endives.

Provided by insanelygood

Categories     Recipe Roundup     Recipes

Number Of Ingredients 13

Endive Salad with Parmesan and Orange
Endive Roquefort Salad
Braised Belgian Endives
Stuffed Endive Appetizer with Blue Cheese and Apple
Endive, Citrus, and Avocado Salad
Belgian Endive Soup
Endive, Walnut, and Grape Salad
Belgian Endive and Ham Gratin (Endives au Jambon)
Roasted Endive with Walnut Vinaigrette
Endive Boats with Pear, Blue Cheese, and Shallot Vinaigrette
Pear, Walnut, and Endive Appetizer Bites
Black Bean Salad Stuffed Endive
Fall Abundance Endive Salad with Crispy Chickpeas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an endive recipe in 30 minutes or less!

Nutrition Facts :

BRAISED BELGIAN ENDIVES



Braised Belgian Endives image

See how easy it is to make deliciously sweet and tender braised Belgian endives with this simple recipe. It can be cooked on the stove or in the oven.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
10 to 12 Belgian endives
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/3 cup water, or chicken stock or white wine
Optional: 1 teaspoon sugar

Steps:

  • To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
  • To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.​)
  • Enjoy.

Nutrition Facts : Calories 79 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 5 g, Protein 2 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 0 g, Fat 6 g, ServingSize Serves 4, UnsaturatedFat 0 g

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

3 tablespoons unsalted butter, divided
4 Belgian endives, sliced in half, lengthwise
Salt and pepper
1 1/2 cups vegetable stock

Steps:

  • In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Categories     Side     Bake     Braise     Endive

Yield 4 servings

Number Of Ingredients 4

4 Belgian endive
Salt
2 tablespoons butter
About 1 cup chicken broth

Steps:

  • Trim off the root ends and remove any discolored outer leaves of: 4 Belgian endive.
  • Cut in half lengthwise and season well with: Salt.
  • Melt in a heavy-bottomed skillet: 2 tablespoons butter.
  • Add the endive, cut side down, and cook over medium heat until nicely browned. This can be done in batches, adding more butter with each batch. The pan will brown, which is fine; just don't allow it to blacken. If it does, wash it out before adding the next batch. Place the endive, browned sides up, in a baking dish just large enough to hold them in a single layer. Pour in: About 1 cup chicken broth.
  • The broth should be about 1/2 inch deep in the dish. Cover tightly and bake in a 400°F oven until tender, about 20 minutes. Check for doneness by probing the core with a sharp knife.
  • Variations
  • Wrap each endive half in a thin slice of pancetta or bacon before browning. Brown the wrapped endives on both sides, using more butter if necessary, and braise as above.
  • Place the cut endives in a baking dish and pour in about 3/4 cup cream, season with salt and pepper, and cook until tender, brown, and bubbling.

BRAISED ENDIVES (ENDIVES BRAISEES)



Braised Endives (Endives braisees) image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

8 firm, perfect, unblemished endives, about one and one-half pounds
1 tablespoon butter
Juice of one-half lemon
1/2 cup water
1 teaspoon sugar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Trim off the darkened ends of each endive. Put the endives in one layer in a heavy skillet.
  • Add the butter, lemon juice, water, sugar, salt and pepper, and cover closely. Bring to the boil and simmer 25 minutes.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED ENDIVES WITH PARMESAN CHEESE (ENDIVES AU PARMESAN)



Baked Endives with Parmesan Cheese (Endives au Parmesan) image

Provided by Craig Claiborne And Pierre Franey

Categories     casseroles, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 3

8 cooked, well-drained endives (see recipe)
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees.
  • Drain the endives well on absorbent paper towels.
  • Using one tablespoon of the butter, lightly butter the bottom and sides of a baking dish large enough to hold the endives close together in one layer. Add the endives. Sprinkle with the cheese and dot with the remaining butter.
  • Place in the oven and bake 15 minutes. Run briefly under the broiler until browned and nicely glazed.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 100 milligrams, Sugar 0 grams, TransFat 0 grams

BRAISED ENDIVES



Braised Endives image

Provided by Pierre Franey

Categories     easy, weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

8 small Belgian endives, about 1 pound
2 tablespoons butter
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
1/4 teaspoon sugar
1/3 cup water

Steps:

  • Trim off and discard any discolored leaves from the outside of the endives. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper, sugar and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
  • Drain the endives and press them gently to remove any excess moisture.
  • Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer. Brown the endives on all sides over medium-high heat. They should be light brown when cooked.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 0 grams, TransFat 0 grams

BRAISED BELGIAN ENDIVE GRATIN



Braised Belgian Endive Gratin image

Categories     Side     Braise     Broil     Casserole/Gratin     Swiss Cheese     Endive     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 8

8 Belgian endives (about 2 pounds), trimmed, leaving the root ends intact, and halved lengthwise
1 1/2 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into bits
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup chicken broth
2/3 cup finely grated Gruyère
1 1/3 cups dry bread crumbs

Steps:

  • In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyère and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted.

ENDIVES BRAISED IN BROTH WITH PARMESAN



Endives Braised in Broth with Parmesan image

Grown indoors in the dark, endives are among the perfect winter vegetables, usually used in salads but also lovely when cooked. This simple gratin benefits from good, dark stock, but the addition of Parmigiano-Reggiano will cover you if you resort to canned stock.

Yield makes 4 servings

Number Of Ingredients 4

4 whole Belgian endives
1 cup good-quality stock
Salt and freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Remove just a couple of the outer leaves from each of the endives; rinse them and put them in a skillet in one layer. Add the stock and sprinkle with salt and pepper. Cover and cook over medium heat until tender, 20 to 30 minutes. Preheat the broiler.
  • Cover the endives with the cheese and run under the broiler, just long enough to slightly brown the cheese. Serve with a slotted spoon.

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