Braised Belgian endives
Belgian endives gently browned in butter, then braised in the oven with an onion and poultry stock.
Active time25 min
Cooking45 min
Total1 h
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Ingredients
- 1 small onion
- 30 g butter
- 200 ml ready-to-use liquid poultry stock
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
- 4 heads of Belgian endive
Preparation
Preheat the oven to 180 °C. Rinse the endives, remove damaged leaves and the tough base, then halve them. Peel and thinly slice the onion.
1 small onion4 heads of Belgian endive- oven
- knife
- chopping board
Melt the butter in an ovenproof casserole. Soften the onion over a low heat for 5 minutes, then add the endives and gently brown for 5 minutes, turning them.
30 g butter- ovenproof casserole
- spatula
Pour in the stock and season with salt and pepper if needed. Cover and bake for 35 minutes, until the endives are tender. Lift the endives out of the braising liquid to serve.
200 ml ready-to-use liquid poultry stock1 pinch of ground pepper — optional1 pinch of salt — optional- oven
- ovenproof casserole
- lid
- slotted spoon
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration