Braised Belgian Endives -

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Belgourmet's most famous World Recipes

Worlds most famous "Braised Belgian Endives" recipe.
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Ingredients for 4 servings:
8 big endives
1 branch of Thyme
1 garlic clove
2 ozs of butter
salt, pepper

Braised Belgian Endives

Eliminate the outer leaves of the endives and cut the extremity. Refresh the cut at the other side, and about 1/2 inch into the endive to remove the hard part of the trunk.

Take a pan with cover, large enough to place all the endives in a single layer. Add the butter and melt it. Heat up and when the butter begins to simmer, put the endives in the butter. Let it bake brown on all sides and lower the flame. Add some salt, the garlic clove cut in small slides and a thyme branch. Add a turn of the pepper mill and cover.

Let cook on a very low flame during 30 at 45 minutes. From time to time, look at the content to be sure it doesn't burn.

When they are done, stop heating and serve.

You can warm your endives up, hours later, they just become better!

This page has been displayed 91 time(s) since March 15th 2005 !

Braised Belgian Endives Eliminate the outer leaves of the endives and cut the extremity. Refresh the cut at the other side, and about 1/2 inch into the endive to remove the hard part of the trunk.

Take a pan with cover, large enough to place all the endives in a single layer. Add the butter and melt it. Heat up and when the butter begins to simmer, put the endives in the butter. Let it bake brown on all sides and lower the flame. Add some salt, the garlic clove cut in small slides and a thyme branch. Add a turn of the pepper mill and cover.

Let cook on a very low flame during 30 at 45 minutes. From time to time, look at the content to be sure it doesn't burn.

When they are done, stop heating and serve.

You can warm your endives up, hours later, they just become better!