Braised Belgian Endives
Lean in to unfamiliar vegetables with this simple, decadent dish of Belgian endives braised in white wine, chicken stock, and cream.
Ingredients
- 4-6 halved Belgian endives
- 2 tablespoons (30g) unsalted butter
- Kosher salt and freshly ground black pepper
- ½ cup (120mL) dry white wine
- ½ cup (120mL) chicken stock
- ½ cup (120mL) heavy cream
Step by Step Instructions
Step 1
- Heat the butter in a large skillet over medium heat until foamy. Place the endives in the pan cut-side down and allow to cook, undisturbed, for about 5 minutes, or until deeply browned.
Step 2
- Pour in the dry white wine, and turn each endive so the cut side is facing up. Season with salt and pepper, and cook until the wine is nearly evaporated.
Step 3
- Add the chicken stock, and cook for 5-7 minutes, or until the chicken stock has reduced by about half.Add the cream, turn the heat down to medium-low, and allow to simmer gently for about 7 minutes. Serve hot.
