BRAISED BELGIAN ENDIVE
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
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
BRAISED ENDIVE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- In a skillet large enough to hold endive in one layer, melt butter over medium-high heat. Add endive, and cook, turning occasionally, until brown all over, about 7 minutes.
- Cover with a parchment-paper round, and then a tight-fitting lid. Reduce heat to very low, and cook until tender when pierced with the tip of a knife, 20 to 30 minutes. Season with salt and pepper, and serve immediately.
BRAISED ENDIVE WITH HAM AND GRUYèRE
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
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 WITH ORANGE, TOASTED ALMONDS AND RICOTTA
This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There's a nice contrast of flavors here - bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil over high heat in a large, heavy nonstick or cast-iron skillet. When the oil is hot, place the endives in the skillet cut side down (work in batches if necessary) and sear until very lightly browned. Turn the heat to medium-low, add the vinegar and salt to taste, cover and braise for three to five minutes until the endives are tender. Transfer the contents of the pan to a large bowl, and toss with the remaining olive oil, half the chives or mint, and the almonds. Set aside.
- Hold the orange above a bowl while you peel away the skin and white pith from top to bottom using a paring knife. Angle the knife so that it cuts away the pith with the skin. Cut away the sections from between the membranes, then cut these sections in half lengthwise to get thin slices.
- Arrange the endive mixture on salad plates. Pour the juice from the bowl over the endives. Garnish with the orange slices. Place spoonfuls of ricotta on the plate and atop the salad. Sprinkle on the remaining herbs, drizzle on the hazelnut or walnut oil, and serve.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 3 grams
SAUTéED ENDIVE WITH BALSAMIC BUTTER
Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it's hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.
Provided by Florence Fabricant
Categories for two, quick, vegetables, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED ENDIVE WITH AVGOLEMONO SAUCE
This recipe comes from the St. Demetrios Greek Orthodox Church (Seattle) Cookbook. This is wonderful served as a side-dish with grilled salmon and a rice pilaf.
Provided by JTsMom
Categories Greens
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the endive in salted ice water for about 15 minutes. Drain and remove as much moisture as possible.
- In a large skillet, over medium, melt butter. Add endive, lightly season with salt and pepper . Add lemon juice and saute lightly 2 to 3 minutes on each side.
- Add chicken stock and bring to a simmer. Lower heat to maintain a simmer and simmer uncovered 25 to 30 minutes or until tender. Remove skillet from heat.
- In small bowl of electric mixer, beat eggs until light and frothy. Add flour and continue to beat. Slowly add lemon juice; gradually drizzle in hot broth from the skillet.
- Return skillet to low heat. Pour egg-lemon sauce over endive, shaking pan back and forth to incorporate avgolemono sauce with endive and to thicken sauce.
- Serve immediately.
BRAISED BELGIAN ENDIVE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.
EASY AVGOLEMONO SAUCE
I'm Hispanic, my husband is a first generation Greek-American. Suffice to say that he's a Greek Food Purist...!!! He never thought I'd be able to produce anything that would be considered authentic. This easy version of Avgolemono Sauce, I'm happy to say, passes muster. This can be served on so many things, but our favorite is over Dolmades and over stuffed peppers. Nothing scary here, it's easy so long as you temper the eggs carefully and never let the sauce come to a boil.
Provided by Jostlori
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan, bring broth to a boil.
- In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy.
- While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don't cook.
- Return the broth to the flame and pour the tempered eggs into the remaining broth, whisking the whole time. Cook until the sauce thickens slightly, but NEVER LET THE SAUCE BOIL. This will take about five minutes.
- Serve immediately. This sauce doesn't reheat well.
BRAISED ENDIVE
Provided by Pierre Franey
Categories easy, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
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
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
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 ENDIVES
Provided by Robert Farrar Capon
Categories side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
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 BELGIAN ENDIVE
Great Side dish as well as another use for endive aside from salad garnishment it commonly is used as.
Provided by philly886
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add clarified butter to hot pan and brown endive.
- Remove endive and reserve.
- Saute carrots, celery and onions until soft and add seasonings.
- Return endive to pan and add chicken stock.
- Fill only halfway up endive.
- Bring to boil and reduce heat to a simmer for approximately 25 minutes. Remove endive.
- Remove solids from the liquid and puree.
- While pureeing add stock in a steady stream to pureed vegetables creating a sauce. Serve and Enjoy!
Nutrition Facts : Calories 259.7, Fat 16.6, SaturatedFat 9.7, Cholesterol 40.9, Sodium 310.4, Carbohydrate 23.3, Fiber 16.8, Sugar 4.2, Protein 9.2
BRAISED ENDIVE IN MUSTARD VINAIGRETTE
We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat. Add endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour stock into skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning endive occasionally, until just tender, about 20 minutes.
- Using a slotted spoon, transfer endive to a paper-towel-lined plate; discard stock. Pat endive dry, and set aside.
- Make dressing: In a small bowl, whisk together mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in dressing, coating well. Garnish with parsley, and serve at room temperature; set any extra dressing on the side.
BRAISED ENDIVES WITH ORANGE
Provided by Melissa Roberts
Categories Milk/Cream Side Orange Endive Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Grate 1/2 teaspoon zest from orange, then squeeze juice. Set aside.
- Cut out a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side of parchment.
- Trim end of each endive and halve lengthwise. Arrange, cut sides down, in 1 layer in 12-inch skillet. Add broth, zest, 1/4 teaspoon salt, and 2 tablespoons butter, cut into bits. Cover endives with parchment, buttered side down. Simmer until tender and liquid is reduced to about 1/4 cup, 20 to 25 minutes.
- Preheat broiler.
- While endives braise, melt remaining 3 tablespoons butter. Stir together with bread crumbs, five-spice powder, and 1/4 teaspoon salt.
- Add cream to endives and cook, uncovered, over medium heat, swirling, until thickened, 1 to 3 minutes. Remove from heat and swirl in 1 tablespoon orange juice. Arrange endives cut sides up with sauce in a lightly buttered 1 1/2- to 2-quarts shallow baking dish. Sprinkle evenly with crumbs and broil 4 to 6 inches from heat until golden brown, about 2 minutes.
More about "braised endive with avgolemono sauce recipes"
BRAISED BELGIAN ENDIVES WITH BACON AND CREAMY CHEESE …
From thetastychilli.com
BRAISED BELGIAN ENDIVES - BELGIAN FOODIE
From belgianfoodie.com
ENDIVE BRAISED IN CRèME FRAICHE - COOKSTR.COM
From cookstr.com
BRAISED BELGIAN ENDIVE - EDIBLE COMMUNITIES
From ediblecommunities.com
BRAISED BELGIAN ENDIVES WITH HAM AU GRATIN | KITCHEN FRAU
From kitchenfrau.com
BRAISED BELGIAN ENDIVES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRAISED BELGIAN ENDIVE WITH GREMOLATA - CRUMB: A FOOD BLOG
From crumbblog.com
BRAISED ENDIVE WITH ORANGE – LA BOîTE
From laboiteny.com
ENDIVE AND FENNEL WITH TARRAGON AVGOLEMONO SAUCE
From honestcooking.com
RECIPES - ENDIVE
From endive.com
OVEN BRAISED ENDIVE WITH ORANGE - LIMONEIRA
From limoneira.com
THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE
From mygreekdish.com
EASY BELGIAN BRAISED ENDIVES | SIMPLE. TASTY. GOOD.
From junedarville.com
BRAISED ENDIVE WITH LEEKS RECIPES - FOOD NEWS
From foodnewsnews.com
BRIGHT, SILKY AVGOLEMONO IS THE KEY TO LIGHTER SAUCES ... - ALLRECIPES
From allrecipes.com
JULIA CHILD'S BRAISED ENDIVE - SIPPITYSUP
From sippitysup.com
BRAISED BELGIAN ENDIVE WITH BACON AND CREAM - BIGOVEN.COM
From bigoven.com
RECIPES - ENDIVE
From endive.com
BRAISED BELGIAN ENDIVE RECIPE - EAT SMARTER USA
From eatsmarter.com
BRAISED ENDIVE WITH TAGINE SAUCE AND CANDIED LEMON IN SALT, PUFF ...
From tasteandflavors.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST BRAISED BELGIAN ENDIVE, WITLOOF, RECIPES FOR APPERTIZERS, SIDE ...
From top40recipes.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BRAISED ENDIVE IN CREAM SAUCE RECIPE - FOOD & WINE
From foodandwine.com
BRAISED ENDIVE WITH AVGOLEMONO SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
BRAISED BELGIAN ENDIVE - GREATIST
From greatist.com
BRAISED ENDIVE RECIPE AND NUTRITION - FOOD NEWS
From foodnewsnews.com
BRAISED ENDIVE WITH AVGOLEMONO SAUCE - PLAIN.RECIPES
From plain.recipes
WORLD BEST EUROPEAN COOKING RECIPES : BRAISED ENDIVE WITH …
From worldbesteuropeanrecipes.blogspot.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #side-dishes #vegetables #greek #european #dinner-party #stove-top #dietary #low-sodium #low-calorie #low-carb #low-in-something #greens #taste-mood #savory #equipment #small-appliance #mixer
You'll also love