Braised Belgian Endive (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
pinch sugar |
4 heads belgian endive, browned or damaged leaves removed and halved lengthwise |
3 tablespoons white wine |
1/4 to 1/2 cup chicken broth or stock |
1 lemon, juiced |
1 teaspoon chopped fresh thyme leaves |
salt and ground black pepper |
1 tablespoon chopped fresh parsley leaves |
Directions:
1. Melt the butter in a large saute pan over medium heat. When the butter is melted, sprinkle in the sugar. Place the endive in the butter-sugar mixture, cut side down. Cook until golden brown, about 5 minutes, lowering the heat if the butter starts to burn. Turn the endives over and brown the other side, about 3 to 5 more minutes. Turn the endive back over and add in the white wine and cook until reduced by half, about 2 minutes. Add the chicken broth, cover and cook until tender and the endives can be easily pierced with a knife, about 15 minutes. If the pan gets too dry, add a tablespoon of water.
2. Uncover and add the lemon juice and thyme and bring to a simmer for 1 minute. Season, to taste, with salt and pepper. Add the parsley, toss and serve.
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