Caramelized Endives With Crème Fraîche Recipes

SAUTéED ENDIVE WITH BALSAMIC BUTTER

Steps:

• Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
• Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
• Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

CURLY ENDIVE WITH CARAMELIZED ONIONS

Steps:

• Trim the stem ends of the endive and remove any discolored bits, then wash the leaves. Boil in salted water for a couple of minutes, or until it is soft, then drain and press out the excess water. Cut up the leaves into pieces 1 1/2 to 2 1/2 inches long.
• Fry the onions in the oil in a large pan over medium heat until brown and caramelized, stirring often. Remove about three-quarters of the onions to use as the topping, draining them on paper towels. Add the garlic to the onions remaining in the pan, and as soon as the aroma rises, put in the endive. Add salt and pepper and the juice of 1/2 lemon, and cook, stirring, for a minute or so.
• Serve cold on a flat serving dish with the caramelized onions sprinkled all over the top, accompanied by the remaining lemons, cut into quarters.
• To the onions remaining in the pan, add one 14-ounce can chickpeas or haricot beans, well drained, at the same time as the endive.

CARAMELIZED ENDIVES AND LEEKS

Steps:

• Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.

CARAMELIZED ENDIVES WITH CRèME FRAîCHE

Steps:

• Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1/4 inch from the bottoms and discard. Halve each endive lengthwise, keeping the leaves connected at the base.
• Heat the broiler to high. Set a large wide skillet over medium-high heat. Add butter and swirl to coat. When butter begins to sizzle, arrange endive halves in one layer, cut side down. Season with salt and pepper and let cook for about 5 minutes, until lightly browned. Adjust the heat so that the endives cook slowly and do not scorch. Turn endives over, sprinkle with salt, and cook for another 5 minutes.
• Meanwhile, in a small bowl, stir together crème fraîche, mustard and lemon juice. When endives are cooked on both sides, smear the cut surfaces liberally with this mixture.
• Place skillet under broiler, about 3 inches away from heat source. Broil for about 5 minutes, until well browned, crisped and bubbling.
• In a small bowl, combine tarragon, chives and parsley.
• Transfer endives to a serving platter or individual plates. Drizzle with any remaining juices in pan. Sprinkle herbs on top and serve immediately.