 |
 |
 |
Braised Endive (Endives Braisées) (Serves 6 to 8) 8 to 10 medium-sized Belgian endives 2 tablespoons butter 1 teaspoon salt 1/2 tablespoon sugar juice of 1/2 lemon, strained 1/3 cup water minced parsley Trim the base of the endives and remove any bruised leaves. Wash carefully under cold running water. Drain. Arrange the endives in an enameled, ovenproof casserole. Dot with the butter, sprinkle with salt and sugar, then pour over the lemon juice and water. Cover with a piece of waxed paper, then place a saucer or plate on top to keep it in place. Add the cover and bring to a boil. Reduce beat and braise on top of the stove or in a preheated 325-degree oven for 35 to 40 minutes, or until tender when pierced with a paring knife. At this point, the endives can be placed in a tureen with their juices and refrigerated, covered, for 1 to 2 weeks. Or, they can also be served just as they are, hot from the broth. To serve, drain the endives, flatten with a large knife, then cut the large ones in half lengthwise. Heat butter in a large skillet and saut6 the endives for 5 to 6 minutes until golden. Garnish with minced parsley. You may also pour 1 or 2 tablespoons of brown gravy on top at the last moment, 2 to 3 tablespoons of melted butter, and top with chopped parsley. Return to Top |
|
© 2001 jacquespepin.net |