Braised Endive With Chestnuts In Brown Butter Recipes

ENDIVE WATER CHESTNUT SALAD

Steps:

• For the honey-glazed walnuts: Preheat the oven to 350 degrees F. Line a baking tray with parchment paper.
• Place the walnuts on a baking tray. Drizzle the honey over the walnuts, season with cayenne and salt.
• Bake in the oven until walnuts are golden brown, approximately 10 minutes.
• For the endive and water chestnut salad: Put the endives, water chestnuts and chile in a bowl. Add the honey, white wine vinegar and lime juice, gently toss to coat. Season the salad with salt. Garnish with the honey-glazed walnuts.

BELGIAN BRAISED ENDIVES

Steps:

• Rinse the endives and let them drain on a clean kitchen towel. Then trim the reddish bottom part a little and slice the endives lengthwise in half. Season them with a little pinch of pepper, salt and nutmeg.
• Place the endives cut side down in a dry pan (with a lid). Don't add any butter or oil yet!
• Place the pan over high heat and let the endives caramelize for about 5 minutes until they are a little golden.
• Then add the diced butter and season lightly again with a little pepper, salt and nutmeg.
• Let the endives bake in the melted butter for 3 minutes. Then pour in a glass of water, sprinkle with the brown sugar and put a lid on the pan.
• Bring the endives to a rolling boil, then turn the heat to medium-low and braise them for 20 to 25 minutes or until they are very soft and dark brown. Regularly check if you need to add extra water. Shake the pan every once in a while to prevent the endives from burning. In the end carefully flip them over using 2 forks and sprinkle with the (balsamic) vinegar. Add extra water if necessary.
• Check the seasoning and add extra pepper, salt or nutmeg to taste if necessary. Transfer the endives onto a warm serving dish or divide them over plates. Serve immediately while hot.

BRAISED CHESTNUTS

Steps:

• Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
• Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.

CHESTNUT-TRUFFLE CAPPUCCINO

Steps:

• In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth.
• Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.

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.