Belgian endive has a pleasant crunch and bitterness when served raw, but we also like its gentler, sweeter side. A braise in chicken stock removes the bitter edge from the leaves and makes them supple and tender, while a generous splash of cream mellows and enriches this dish from Melissa Hamilton and Christopher Hirsheimer.
Slideshow:More Braising Recipes
3 tablespoons unsalted butter
6 heads (about 1 1/2 pounds) whole Belgian endive, trimmed
Freshly ground black pepper
1/2 cup chicken stock
2 large tarragon sprigs, divided
1/4 cup heavy cream
How to Make It
Melt butter in a large nonreactive sauté pan over medium. Add endives; season with salt and pepper. Cook, turning occasionally, until lightly browned, about 5 minutes.
Reduce heat to low. Add stock and 1 tarragon sprig. Cover and cook until endives are tender, about 20 minutes. Transfer endives to a plate.
Return pan to medium-high. Stir in the cream and cook, stirring often, until sauce has reduced to about 1/4 cup and coats the back of a spoon, 3 to 4 minutes.
Spoon the cream sauce onto a warm serving platter and arrange endives on top. Garnish with leaves from remaining tarragon sprig.
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