Braised Endives Endives Braisees Recipes

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BRAISED BELGIAN ENDIVES



Braised Belgian Endives image

Braised Belgian endives complement roasted meats, such as lamb, beef and chicken. They are simple to prepare and much worth the effort.

Provided by Belgian Foodie

Time 25m

Number Of Ingredients 8

1 kg Belgian endive (either whole or cut in half lengthwise)
2 tbsp olive oil (or a little less butter)
1/4 tsp salt
black pepper
2 cloves garlic
1 dash nutmeg
1 tbsp brown sugar (or white sugar)
60 ml water ((start with a little water and add more if you need it).)

Steps:

  • Wash the Belgian endives. Remove outer leaves. Cut each Belgian endive in half lengthwise.
  • Pour the olive oil or the butter in a pan over a medium heat. Add the Belgian endives, salt and pepper. Saute about 5 minutes turning the Belgian endives over a couple times to get them brown.
  • Add the nutmeg, minced garlic and sugar. Continue to cook for another minute or so, turning them over once.
  • Add a little water and continue to cook over until the endives become tender (about 10 to 15 minutes more). Turn them over from time to time to get all sides sauteed but be gentle since endives have a tendency to fall apart (like onions) when cooked.
  • Adjust the seasoning. Serve them and enjoy!

Nutrition Facts : ServingSize 125 g, Calories 62 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 89 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 4 g

BRAISED ENDIVES (ENDIVES BRAISEES)



Braised Endives (Endives braisees) image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

8 firm, perfect, unblemished endives, about one and one-half pounds
1 tablespoon butter
Juice of one-half lemon
1/2 cup water
1 teaspoon sugar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Trim off the darkened ends of each endive. Put the endives in one layer in a heavy skillet.
  • Add the butter, lemon juice, water, sugar, salt and pepper, and cover closely. Bring to the boil and simmer 25 minutes.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Categories     Side     Bake     Braise     Endive

Yield 4 servings

Number Of Ingredients 4

4 Belgian endive
Salt
2 tablespoons butter
About 1 cup chicken broth

Steps:

  • Trim off the root ends and remove any discolored outer leaves of: 4 Belgian endive.
  • Cut in half lengthwise and season well with: Salt.
  • Melt in a heavy-bottomed skillet: 2 tablespoons butter.
  • Add the endive, cut side down, and cook over medium heat until nicely browned. This can be done in batches, adding more butter with each batch. The pan will brown, which is fine; just don't allow it to blacken. If it does, wash it out before adding the next batch. Place the endive, browned sides up, in a baking dish just large enough to hold them in a single layer. Pour in: About 1 cup chicken broth.
  • The broth should be about 1/2 inch deep in the dish. Cover tightly and bake in a 400°F oven until tender, about 20 minutes. Check for doneness by probing the core with a sharp knife.
  • Variations
  • Wrap each endive half in a thin slice of pancetta or bacon before browning. Brown the wrapped endives on both sides, using more butter if necessary, and braise as above.
  • Place the cut endives in a baking dish and pour in about 3/4 cup cream, season with salt and pepper, and cook until tender, brown, and bubbling.

BRAISED ENDIVE WITH HAM AND GRUYèRE



Braised Endive with Ham and Gruyère image

My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until bubbly and golden.

Provided by Jean Georges Vongerichten

Categories     Cheese     Leafy Green     Vegetable     Side     Bake     Braise     Dinner     Meat     Ham     Winter     Endive     Peanut Free     Tree Nut Free     Soy Free     Cheese Week

Yield Serves 4

Number Of Ingredients 13

Endive
5 tablespoons unsalted butter
1/4 cup sugar
3 1/2 tablespoons kosher salt
8 large yellow Belgian endive, trimmed
8 ounces thinly sliced Black Forest ham
Béchamel
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2/3 cup whole milk, warmed
1 tablespoon plus 1 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
8 ounces Gruyère cheese, shredded (1 2/3 cups)

Steps:

  • To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
  • Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
  • Preheat the oven to 400°F.
  • To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
  • Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

BRAISED ENDIVES



Braised Endives image

Provided by Robert Farrar Capon

Categories     side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 large endives
4 tablespoons butter
2 cups leftover beef gravy (see recipe), or strong brown stock
Juice of 1/2 lemon, or to taste
1 teaspoon basil, or to taste
Pepper and salt to taste
1/2 cup of shelled walnuts, broken in pieces
2 tablespoons butter

Steps:

  • Trim the endives, cut them in half lengthwise, and soak them briefly in cold water. Drain.
  • Melt the butter in a saute pan, put the endives in, cut side down, and brown them.
  • Turn them over and brown the other side briefly. Add 1 cup of the gravy, plus the lemon juice and basil, and simmer, uncovered, until the liquids almost disappear. Add the remaining gravy and continue simmering until the sauce is reduced to about 1/2 cup. Check the seasoning and add pepper and salt, if needed.
  • Meanwhile, in a separate pan, saute the walnut pieces in 2 tablespoons of butter over low heat until they are a delicate (not dark) brown.
  • Sprinkle the sauteed walnuts over the endives and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 530 milligrams, Sugar 2 grams, TransFat 1 gram

BRAISED ENDIVES



Braised Endives image

Provided by Pierre Franey

Categories     easy, weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

8 small Belgian endives, about 1 pound
2 tablespoons butter
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
1/4 teaspoon sugar
1/3 cup water

Steps:

  • Trim off and discard any discolored leaves from the outside of the endives. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper, sugar and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
  • Drain the endives and press them gently to remove any excess moisture.
  • Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer. Brown the endives on all sides over medium-high heat. They should be light brown when cooked.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 0 grams, TransFat 0 grams

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

3 tablespoons unsalted butter, divided
4 Belgian endives, sliced in half, lengthwise
Salt and pepper
1 1/2 cups vegetable stock

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.

BRAISED ENDIVE



Braised Endive image

Provided by Pierre Franey

Categories     easy, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

8 heads of medium-size Belgian endive
Salt and freshly ground white pepper to taste
1/4 teaspoon ground cumin
1 tablespoon fresh lemon juice
1/2 cup water
1 tablespoon butter

Steps:

  • Wash endive and trim the stem ends.
  • Put endive in one layer in a saucepan large enough to hold them in one layer. Sprinkle endive with salt and pepper, cumin and lemon juice. Add water and butter and cover tightly. Bring to a boil and simmer for about 25 minutes until water is evaporated. Uncover endive and brown lightly on both sides. Serve immediately.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 332 milligrams, Sugar 0 grams, TransFat 0 grams

BRAISED ENDIVES



Braised Endives image

Endives have a couple of things going for them: they're grown inside (mostly in the dark, so they stay white), so they're fresh all year round; they have great form and nice crunchy texture; they are unusually bitter, but in a pleasant way. Cooked-especially with good stock-they are elegant and delicious. Other vegetables you can prepare this way: leeks (split and washed), romaine lettuce (quartered, the long way), or any root vegetable-especially carrots.

Yield makes 4 servings

Number Of Ingredients 5

2 tablespoons butter or extra virgin olive oil
4 Belgian endives, trimmed
Salt and black pepper to taste
3/4 cup chicken or vegetable stock, preferably homemade (page 160 or 162), white or red wine, or water
Fresh lemon juice to taste

Steps:

  • Preheat the oven to 350°F. Put the butter in a flameproof casserole or an ovenproof skillet with a lid over medium heat. When the butter melts, add the endives, along with a sprinkling of salt and pepper. Add the stock, cover, and bring to a boil.
  • Put the dish in the oven and cook for 30 to 40 minutes, until the endives are very tender and almost-but not quite-falling apart. (You can prepare the dish to this point, let sit for up to an hour, then reheat in the oven.) Sprinkle with a little lemon juice and serve.
  • Add 1/4 cup minced bacon or prosciutto along with the stock.

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