BRAISED BELGIAN ENDIVES
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 ENDIVE WITH CHESTNUTS IN BROWN BUTTER
Steps:
- Add 2 tablespoons butter to a cast-iron skillet over high heat and add the endives cut-side down. Sear until the bottoms are slightly charred, then add the remaining 4 tablespoons butter along with the chestnuts and sage leaves and cook until the chestnuts begin to brown. Finish with the sherry vinegar and season with salt and pepper. Remove from heat.
- Arrange the endives on a plate or platter charred-side up. Spoon chestnuts over the endives, then drizzle with the sauce. Serve immediately.
13 BEST WAYS TO COOK WITH ENDIVES
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an endive recipe in 30 minutes or less!
Nutrition Facts :
BRAISED BELGIAN ENDIVE GRATIN
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
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.
BRAISED BELGIAN ENDIVE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.
ENDIVES BRAISED IN BROTH WITH PARMESAN
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
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.
BAKED ENDIVES WITH PARMESAN CHEESE (ENDIVES AU PARMESAN)
Provided by Craig Claiborne And Pierre Franey
Categories casseroles, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 3
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 ENDIVE WITH ORANGE
The bitterness of the endive is offset by the sweetness of the orange and juice.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive. Cover endive with cheesecloth to keep it submerged, reduce heat to medium low, and cover; simmer until tender, about 45 minutes.
- Transfer endive to a plate, and cover with cheesecloth to keep warm. Continue simmering liquid until syrupy and slightly thick, about 20 minutes.
- Slice heads of endive in half lengthwise; add to syrup. Add orange slices, and toss to coat. Toss again, and serve.
Nutrition Facts : Calories 118 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 4 g, Sodium 666 g
PARMESAN BROTH
Parmesan broth boosts the flavor of everything it touches. More robust than meat- or vegetable-based stocks, this kitchen staple summons the complex essence of aged cheese to serve as a liquid foundation for simmered beans, brothy soups and braised vegetables. This recipe relies on leftover Parmesan rinds, which can be collected over time and stored in the freezer, or bought at some supermarket cheese counters and most specialty cheese shops. If refrigerating the broth for later use, break up the solidified fats with the back of a spoon, or warm to redistribute before using.
Provided by Julia Sherman
Categories soups and stews, appetizer, side dish
Time 2h45m
Yield About 9 cups
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat the oil over medium. Add onion quarters and halved garlic, and cook, flat-side down, until the onion and garlic are lightly brown, about 3 minutes. Add Parmesan rinds, parsley, thyme, peppercorns, bay leaves and 12 cups water; bring to a boil.
- Once the water comes to a boil, reduce to a simmer. Partly cover and cook, stirring occasionally to prevent the cheese from sticking to the bottom of the pot, until broth is cloudy and tastes strongly like Parmesan, 2 1/2 hours.
- Strain the broth through a fine-mesh sieve, pressing the vegetables and cheese rinds to extract as much liquid as possible. Let cool, then store the broth in the refrigerator up to 1 week or the freezer up to 3 months.
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