Best Creamy Braised Chicorybelgian Endive And Celery With Peas Recipes

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CREAM OF BELGIAN ENDIVE SOUP



Cream of Belgian Endive Soup image

A lovely soup, quite nice when made with skim milk, very rich when made with whole milk, a splurge when made with cream.

Provided by Chef Kate

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 Belgian endive, cored
1 white onion, diced
1 garlic clove, minced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk (or skim milk or cream)
salt and pepper
chopped chives (to garnish)
dill sprigs (to garnish)

Steps:

  • Mince the endives, reserving a few small leaves for garnish.
  • Saute the onion, garlic, and endives in the butter for 3 minutes.
  • Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
  • Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
  • Add the milk, salt, and pepper and blend. Serve hot or cold.
  • Garnish with chopped endive leaves, chives, and dill.

Nutrition Facts : Calories 307.5, Fat 9.4, SaturatedFat 5.4, Cholesterol 23.8, Sodium 520.8, Carbohydrate 47.1, Fiber 12.4, Sugar 3.6, Protein 11.7

GRILLED BELGIAN ENDIVE



Grilled Belgian Endive image

Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.

Provided by threeovens

Categories     Greens

Time 15m

Yield 8 pieces, 4 serving(s)

Number Of Ingredients 6

olive oil (for the grill)
4 Belgian endive, halved lengthwise
2 tablespoons olive oil
1 tablespoon fresh oregano, chopped
1 tablespoon balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Heat an outdoor grill or stove top grill pan over high heat.
  • Trim the tough, woody bottom of the endive leaving just enough for the leaves to remain connected. Cut the endives in half, lengthwise. Combine the oil and 1/2 tablespoon fresh oregano. Brush the cut sides of the endive with the oil oregano mixture.
  • Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes. Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.

Nutrition Facts : Calories 151.1, Fat 7.8, SaturatedFat 1.2, Sodium 114, Carbohydrate 18, Fiber 16, Sugar 1.9, Protein 6.5

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.

Provided by Bergy

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 Belgian endive, rinsed,patted dry and root end cut off (about 1 1/4 lbs)
1 1/2 tablespoons butter
1/2 teaspoon sugar
2 tablespoons fresh lemon juice
1/2 cup low sodium chicken broth
1 tablespoon dried herbs (oregano, basil, rosemary or marjoram)
1 tablespoon chopped fresh parsley
pepper

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.

Nutrition Facts : Calories 118.7, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 139.7, Carbohydrate 18.2, Fiber 15.9, Sugar 1.8, Protein 6.9

BELGIAN ENDIVE WRAPPED IN HAM WITH CHEESE / LOF MET HAM EN KAAS



Belgian Endive Wrapped in Ham with Cheese / Lof met Ham en Kaas image

Belgian endive or chicory is not a vegetable that will be liked by everybody. It being slightly bitter puts it in the category for an acquired taste. The recipe is based on 2 pieces per serving, so if you buy the endive heads and they are large or thick and you will halve them buy less heads. You can also make a bechamel sauce to which you add cheese and nutmeg, pour that over the ham wrapped endive, add more cheese on the top and bake. Bread crumbs can be mixed in the cheese for the topping. In Holland we usually serve this with mashed potatoes.

Provided by PetsRus

Categories     Ham

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

8 heads Belgian endive, approx
1 tablespoon lemon juice
8 slices of good flavored ham, approx
freshly grated nutmeg
1 cup grated cheddar cheese
1 -2 ounce butter

Steps:

  • Cut of a thin slice of the bottom of the endive, with a small knife remove the bitter core of the endive.
  • Cut large heads in half and don't forget to remove the core.
  • Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked.
  • Drain and put them in a colander.
  • Preheat oven to 350 degrees F.
  • When cool enough to handle, wrap each endive in a slice of ham, also the loose leaves, put them in a greased oven proof dish, add grated nutmeg, sprinkle the cheese on top and add some flecks of butter.
  • Bake for 30 to 40 minutes.

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

BAKED CHICORY/ENDIVE WITH CHICKEN IN A SAGE AND MUSTARD SAUCE



Baked Chicory/Endive With Chicken in a Sage and Mustard Sauce image

Everybody knows chicory salad, but chicory is nice as a vegetable, too. In particular if you cook it in the oven in a creamy sauce. I usually halve the chicken and chicory (when I just cook it for myself or for two), but not the sauce. I like a lot of sauce. My favourite side dish to this is mashed potatoes with chives or scallions. Just make some mashed potatoes and fold in some finely chopped chives or scallions. The plate will look a little bit pale, though... This dish is NOT suitable for freezing. Recipe source: 'Good Food' magazine February 2005.

Provided by tigerduck

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

3 -4 heads white chicory (Belgian endive)
1 tablespoon olive oil
3 tablespoons dry white wine or 3 tablespoons chicken stock
4 boneless skinless chicken breasts
1 ounce butter (25g)
1 shallot, finely chopped
1 garlic clove, chopped
1 ounce butter (25g)
1 tablespoon plain flour
1/2 pint milk (300ml, 1 1/4cup)
1/4 pint sour cream (150ml)
4 -6 fresh sage leaves, chopped
2 -3 teaspoons smooth Dijon mustard, plus
2 -3 teaspoons whole grain Dijon mustard
2 ounces grated gruyere (50g) or 2 ounces cheshire cheese

Steps:

  • Preheat your oven to fan 180°C (355°F)/conventional 200°C (390°F)/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine or stock and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
  • Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
  • Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the sour cream and sage with two teaspoons each of both mustards. Taste and add extra mustard plus salt and pepper if you think they're needed.
  • Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.

Nutrition Facts : Calories 443.3, Fat 30.7, SaturatedFat 15.8, Cholesterol 145.2, Sodium 397.1, Carbohydrate 6.8, Fiber 0.2, Sugar 1.2, Protein 32.6

CREAMY BRAISED CHICORY/BELGIAN ENDIVE AND CELERY WITH PEAS



Creamy Braised Chicory/Belgian Endive and Celery With Peas image

This recipe would make a lovley side dish to your Christmas of Thanksgiving turkey. In fact the recipe source ('Good Food' magazine December 2005) suggests to serve this at Christmas. It serves 8 as a side dish together with another side dish. However, it can also be served as a main dish as I did. It will serve 3 then. We had this as a main course together with 'wild rice mix' (longgrain rice with wild rice pieces in it). Lovely!

Provided by tigerduck

Categories     Vegetable

Time 1h

Yield 3-8 serving(s)

Number Of Ingredients 8

4 heads chicory lettuce, cut in half lengthways (quarter bigger ones)
4 stalks celery, trimmed and cut into fingers
8 slices pancetta or 8 slices lean streaky bacon
200 ml chicken stock (7fl oz) or 200 ml vegetable stock (7fl oz)
142 ml double cream
140 g frozen peas (or petit pois, 5oz)
salt
pepper

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).

Nutrition Facts : Calories 234.3, Fat 18.9, SaturatedFat 11.4, Cholesterol 68.2, Sodium 210, Carbohydrate 11.7, Fiber 2.8, Sugar 4.6, Protein 5.5

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