BAKED ENDIVES WITH PARMESAN CHEESE (ENDIVES AU PARMESAN)
Provided by Craig Claiborne And Pierre Franey
Categories casseroles, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees.
- Drain the endives well on absorbent paper towels.
- Using one tablespoon of the butter, lightly butter the bottom and sides of a baking dish large enough to hold the endives close together in one layer. Add the endives. Sprinkle with the cheese and dot with the remaining butter.
- Place in the oven and bake 15 minutes. Run briefly under the broiler until browned and nicely glazed.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 100 milligrams, Sugar 0 grams, TransFat 0 grams
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.
BELGIAN ENDIVE AU GRATIN
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.
Provided by gaidgin
Categories Side Dish Vegetables Greens
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
- Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
- Preheat an oven broiler to low.
- Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
- Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g
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 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 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 GRATIN
Categories Side Braise Broil Casserole/Gratin Swiss Cheese Endive Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 8
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.
PARMESAN BROTH
Parmesan broth boosts the flavor of everything it touches. More robust than meat- or vegetable-based stocks, this kitchen staple summons the complex essence of aged cheese to serve as a liquid foundation for simmered beans, brothy soups and braised vegetables. This recipe relies on leftover Parmesan rinds, which can be collected over time and stored in the freezer, or bought at some supermarket cheese counters and most specialty cheese shops. If refrigerating the broth for later use, break up the solidified fats with the back of a spoon, or warm to redistribute before using.
Provided by Julia Sherman
Categories soups and stews, appetizer, side dish
Time 2h45m
Yield About 9 cups
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat the oil over medium. Add onion quarters and halved garlic, and cook, flat-side down, until the onion and garlic are lightly brown, about 3 minutes. Add Parmesan rinds, parsley, thyme, peppercorns, bay leaves and 12 cups water; bring to a boil.
- Once the water comes to a boil, reduce to a simmer. Partly cover and cook, stirring occasionally to prevent the cheese from sticking to the bottom of the pot, until broth is cloudy and tastes strongly like Parmesan, 2 1/2 hours.
- Strain the broth through a fine-mesh sieve, pressing the vegetables and cheese rinds to extract as much liquid as possible. Let cool, then store the broth in the refrigerator up to 1 week or the freezer up to 3 months.
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 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.
ENDIVES BRAISED IN BROTH WITH PARMESAN
Grown indoors in the dark, endives are among the perfect winter vegetables, usually used in salads but also lovely when cooked. This simple gratin benefits from good, dark stock, but the addition of Parmigiano-Reggiano will cover you if you resort to canned stock.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Remove just a couple of the outer leaves from each of the endives; rinse them and put them in a skillet in one layer. Add the stock and sprinkle with salt and pepper. Cover and cook over medium heat until tender, 20 to 30 minutes. Preheat the broiler.
- Cover the endives with the cheese and run under the broiler, just long enough to slightly brown the cheese. Serve with a slotted spoon.
More about "endives braised in broth with parmesan recipes"
BRAISED BELGIAN ENDIVES - BELGIAN FOODIE
From belgianfoodie.com
13 BELGIAN ENDIVE RECIPES YOU WON’T WANT TO MISS
From insanelygoodrecipes.com
5/5 (1)Published Apr 8, 2022Category Appetizers, Recipe Roundup
- Endive Salad with Parmesan and Orange. Fresh, crisp, and bold in flavor, this endive salad will become a dinner favorite. It features fresh endives, radicchio, almonds, oranges, and parmesan cheese.
- Endive Roquefort Salad. Prepare your mouth for a fireworks display of flavor and texture. The lettuce mix is slightly bitter, made with endives and watercress.
- Braised Belgian Endives. If you want an elegant dish without a lot of work, look no further. These simple braised endives are seriously savory. They’re rich and buttery and slightly sweet.
- Stuffed Endive Appetizer with Blue Cheese and Apple. If you love all things mini, try these stuffed endives! They’re sort of like a mini, bite-sized salad.
- Endive, Citrus, and Avocado Salad. I think if salads could compete in sports, this one would be a gymnast. It has amazing balance, in both taste and texture.
- Belgian Endive Soup. There’s nothing like a warm, creamy soup to warm you up, body and soul. This Belgian Endive soup will do just that. Onions, endives, potatoes, vegetable broth, and cream make up this soup.
- Endive, Walnut, and Grape Salad. Sweet, crunchy, and fresh, this salad is perfect for summer! This salad is surprisingly simple. You start by laying down a bed of endives.
- Belgian Endive and Ham Gratin (Endives au Jambon) This dish is dangerously delicious. It’s rich, creamy, cheesy, and meaty. If you like potatoes au gratin, this is a slightly lighter and certainly more flavorful version.
- Roasted Endive with Walnut Vinaigrette. My favorite way to prepare vegetables is to roast them. Vegetables get really sweet and flavorful when they spend time in the oven.
- Endive Boats with Pear, Blue Cheese, and Shallot Vinaigrette. Send your tastebuds sailing with these delicious endive boats. They’re tangy, fresh, bitter, and so delicious!
BRAISED BELGIAN ENDIVES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (77)Total Time 50 minsCategory Side Dish, DinnerCalories 79 per serving
ENDIVES BRAISED IN BROTH WITH PARMESAN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST ENDIVES BRAISED IN BROTH WITH PARMESAN RECIPES
From recipert.com
HOW TO USE ENDIVES: 3 TIPS FOR PREPARING ENDIVES - MASTERCLASS
From masterclass.com
BEST ENDIVE GRATIN RECIPE - HOW TO MAKE ENDIVE & FENNEL GRATIN
From food52.com
ENDIVES BRAISED IN BROTH WITH PARMESAN RECIPES
From tfrecipes.com
ENDIVES BRAISED IN BROTH WITH PARMESAN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ENDIVE SALAD WITH PARMESAN & ORANGE – A COUPLE COOKS
From acouplecooks.com
RECIPES - ENDIVE
From endive.com
HOW TO MAKE PARMESAN BROTH - BASIC COOKING TECHNIQUES
From food52.com
You'll also love