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Monday, June 11, 2007

Braised Belgian Endive

Last Thursday, when Dan and Larry came for dinner, braised Belgian endive was one of the dishes I prepared. I also made Oven Roasted Broccoli , in case this was not a good recipe. It was not one of my favorite dishes and I probably would not cook it again. It's a recipe from Emeril Lagasse that I thought looked and sounded interesting, but...

Braised Belgian Endive

3 Tbsp. butter
Pinch of sugar
4 heads Belgian endive, browned or damaged leaves removed and halved lengthwise
3 Tbsp. white wine
1/2 cup chicken broth
1 lemon, juiced
1 tsp. chopped fresh thyme leaves
salt and ground black pepper
1 Tbsp. chopped fresh parsley leaves

Melt butter in large saute pan over medium heat. When butter is melted, sprinkle in sugar. Place endive in butter mixture, cut side down. Cook until golden brown, about 5 minutes. Turn over and brown other side, 3 to 5 minutes more. Turn back over, add white wine and cook until reduced by half, about 2 to 3 minutes. Add broth, cover and cook until tender, about 15 minutes.
Uncover, add lemon juice and thyme and simmer 1 minute. Season to taste with salt and pepper, add parsley and serve.

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