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.
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Ngozi Nwadiugwu
[email protected]This recipe sounds delicious, but I'm allergic to mustard. Do you think it would still be good without the mustard-wine sauce?
Aine Margie
[email protected]I'm not sure about this recipe. I've never cooked endives before, and I'm not sure how they'll turn out.
Md Jihad Ali Hridoy
[email protected]This recipe seems a bit complicated, but I'm sure it's worth it. The endives look absolutely delicious.
kyra pollock
[email protected]I'm always looking for new recipes to try, and this one definitely caught my eye. The endives look so tender and flavorful.
Amdadur Rohman
[email protected]This dish looks amazing! I can't wait to try it.
Youssef Waled
[email protected]I'm not usually a fan of endives, but this recipe changed my mind. The endives were cooked to perfection and the sauce was divine.
Ali Asghar Malik
[email protected]I was looking for a new way to cook endives, and this recipe fit the bill perfectly. The endives were cooked perfectly and the sauce was delicious.
John May
[email protected]This recipe is a keeper! I will definitely be making it again.
Waseem Elahi
[email protected]The braised Belgian endive was a hit at my dinner party. Everyone raved about how flavorful and elegant it was.
Maxwell Wainaina
[email protected]I've never cooked endives before, but this recipe made it easy and enjoyable. The endives turned out delicious, and my family loved them.
Sandi Sistare
[email protected]This braised Belgian endive recipe is an absolute delight! The endives were cooked to perfection, tender and slightly caramelized. The bacon and shallots added a wonderful savory flavor, and the mustard-wine sauce was the perfect finishing touch.