Best Braised Belgian Endive Recipes

BRAISED BELGIAN ENDIVE

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 BELGIAN ENDIVE

Steps:

• Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
• Bring to a boil, cover pan and braise the endive for 3 minutes.
• Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
• Uncover the pan, raise heat to medium High.
• Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
• Serve ASAP.

BRAISED BELGIAN ENDIVE GRATIN

Steps:

• In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyère and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted.

DUCK BREAST WITH BRAISED BELGIAN ENDIVE, SHAVED CAULIFLOWER AND GREEN PEPPERCORNS

Steps:

• Split and trim the duck breasts to yield 4 individual breasts. Some people remove the "tenders," as there is a small span of unchewable silver skin within, but I just leave them intact and deal with it when eating, like the fat or gristle in any steak or chop. It's just part of the deal.
• Season the duck with salt and pepper generously on both skin and flesh sides, then place breasts skin-side down in an extra-large heavy-bottomed steel pan.
• Set the pan over medium-low heat, and gently cook the duck breasts 20 to 25 minutes, skin-side down the whole time, pouring off the rendering duck fat many times along the way so that the duck does not poach or steam in its own fat. Save all of that duck fat.
• In the meantime, split the endive heads in half lengthwise, and remove any limp outer leaves. Crush the green peppercorns with the flat side of your chef's knife, then mince the crushed peppercorns further, sometimes dragging the mince under the flat side of your knife to make it into a paste, as you might with a clove of garlic.
• When the duck skin is dark golden brown and crisp and most of the white fat has rendered out, turn the breast flesh-side down. Increase heat to medium-high (you want to get a true sear and not a gray "steam"), and sear for 2 to 4 minutes, or until the flesh is golden brown. Remove the duck breasts from the pan, and set them aside in a warm place.
• Add a nice spoonful of the rendered duck fat back into the hot pan, and lay in the endive halves, cut-side down. Cook until you get a dark golden sear on the cut sides of the endive, about 3 minutes. Turn the endives over onto their rounded backs, and add the cauliflower, shallot and peppercorn paste to the pan.
• Add back in another nice spoonful of the rendered duck fat, and stir together as best as you can without disturbing the endive. You can move it to the side and give yourself some room for stirring and cooking the cauliflower. You want to make sure the cauliflower and the shallots have contact with the fond (the fat, salt and pepper that have been left behind from the cooking of the duck breasts) in the pan.
• Add the chicken stock and the sherry or vermouth, and partly cover the pan to simmer the vegetables until soft and cooked, about 4 minutes. The liquid will be absorbed, the high note of the alcohol will burn off and a loose sauce will remain when finished cooking.
• Season the vegetables with salt and pepper as needed, and drizzle some more of the rendered duck fat over the whole deal if that moves you, as it does me.
• Slice the duck breasts across at a slight bias, approximately the thickness of your pinkie, and serve each with endive and cauliflower. Sprinkle a few drops of sherry vinegar over each serving to finish.

BRAISED BELGIAN ENDIVE

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 BELGIAN ENDIVE

Steps:

• In a 10-inch skillet, combine the endives, shallots and stock and season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the vegetables are soft, about 15 minutes.
• Using a slotted spoon, transfer the endives and shallots to a bowl. Return the pan to the heat and boil the stock until it is reduced to a thin syrup, about 10 to 15 minutes. Cut the endives in half lengthwise and return them with the shallots to the pan and cook briefly to reheat. Season with salt and pepper to taste and serve immediately.

CREAMY BRAISED CHICORY/BELGIAN ENDIVE AND CELERY WITH PEAS

Steps:

• Heat oven to 200C / fan 180C / 295F / gas 6. Hold one chicory half and a length of celery together and wrap with a rasher of pancetta or bacon to make a bundle. Repeat with remaining veg and place in a shallow ovenproof dish. If you have any leftover celery, pop that in too. Pour in the stock and cream, season to taste and cover tightly with foil.
• Bake for 40 minutes or until the vegetables are soft. Remove the foil and stir in the peas. Cook for 10 minutes more until the bacon is crisp and the peas just cooked.
• Serve this as a main dish together with rice (serves 3) or as a side dish (serves up to eight).

BRAISED BELGIAN ENDIVE AND CHICKEN CUTLETS - CLEAN EATING

Steps:

• Heat oil in a large skillet on high.
• Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).
• Remove from pan and reserve.
• In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
• Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
• Serve immediately.