Braised Fennel and Endive |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 heads belgian endive (about 1/2 pound) |
2 teaspoons olive oil |
2 large garlic cloves, thinly sliced |
2 medium fennel bulbs, halved lengthwise |
1 cup canned vegetable broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
fennel fronds (optional) |
Directions:
1. Trim ends from endive. Cut endive in half lengthwise; set side.
2. Heat oil in a large ovenproof skillet over low heat. Add garlic, and sauté 5 minutes or until lightly browned. Remove garlic with a slotted spoon, and set aside.
3. Place fennel halves, cut sides down, in skillet, and cook over medium heat for 5 minutes. Add endive halves, cut sides down, and cook for 3 minutes or until browned.
4. Add broth, salt, and pepper, and stir to deglaze pan. Cover and bake at 400° for 30 minutes or until tender. Garnish with fennel fronds, if desired. Serve with beef, pork, or chicken.
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