Sautéed Endives with Apples and Currants

The tricky part about cooking with beer is balancing its bitterness. Belgian cooks do this by adding some sweetness to the dish or by serving something sweet as an accompaniment, often, as here, in the form of dried or fresh fruit.

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  • Servings: 6

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  • 3 pounds Belgian endives (about 8)—halved, cored and sliced lengthwise into thin strips
  • 2 medium tart apples, such as Granny Smith—peeled, cored and cut into thin julienne strips
  • 3 tablespoons dried currants or coarsely chopped dark raisins
  • 3 tablespoons confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 4 tablespoons walnut oil

How to make this recipe

  1. In a large bowl, toss the endives with the apples and currants. Add the sugar and lemon juice, season with salt and pepper and toss well. Heat 1 tablespoon of the walnut oil in each of 2 large skillets. Add one-quarter of the endives to each skillet and cook over high heat, stirring constantly, until browned, about 5 minutes. Transfer to a large platter. Repeat with the remaining walnut oil and endives. Serve warm.

Contributed By Published April 2001

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