Recipes

Sautéed Endives with Apples and Currants

Name: Sautéed Endives with Apples and Currants
Ingredients: 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

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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.Plus: More Vegetable Recipes and Tips

By Ruth Van Waerebeek-Gonzalez

Updated on December 22, 2015

Yield:

6

Ingredients

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

Directions

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.