Mohamed Shili This delicious and simple side dish features tender Julia Child Braised Endive to perfection, offering a quick and nutritious addition to any meal. Using common ingredients like butter, lemon juice, and optional sugar, this recipe provides flexibility and ease. The key feature of this dish is the gentle braising technique, which enhances the natural sweetness and tenderness of the Belgian endives, making them a delightful accompaniment to various main courses.
Ingredients Needed
- 2 tablespoons unsalted butter
- 10 to 12 Belgian endives
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/3 cup (80ml) water, chicken stock, or white wine
- 1 teaspoon sugar (optional, to reduce bitterness)
How To Make Braised Endive
- Melt the butter: Place a large heavy-bottomed pan over medium-low heat. Add the butter and let it melt completely.
- Prepare the Belgian endives: Trim the ends of the Belgian endives and remove any browned or damaged leaves.
- Arrange and season: Place the Belgian endives in a single layer, cut side down, in the pan. Sprinkle with lemon juice and salt.
- Add the liquid: Pour the water, chicken stock, or wine along the side of the pan to avoid washing off the seasoning. If using sugar, sprinkle it over the sprouts.
- Cover and cook: Place a tight-fitting lid on the pan. If needed, use foil or parchment paper under the lid to trap steam. Reduce the heat to low and cook undisturbed for 30 minutes until very tender.
- Optional oven finish: For even browning, transfer the covered pan to a 375°F (190°C) oven and bake for 30-40 minutes.
- Remove the lid and brown: If cooking on the stovetop, uncover the pan and increase the heat to medium. Let any remaining liquid evaporate. Flip the Belgian endives and cook until browned on all sides, about 5-10 minutes.
- Serve: Enjoy hot or warm as a delicious side dish!
Recipe Tips
- Choose Fresh Belgian endives: Select small, bright green sprouts without yellowing leaves for the best flavor and texture.
- Uniform Size: Halve larger sprouts to ensure even cooking and consistent tenderness.
- Avoid Overcrowding: Arrange sprouts in a single layer in the pan to promote even browning and prevent steaming.
- Monitor Liquid Levels: Keep an eye on the liquid during braising; add a splash more if the pan becomes too dry to prevent burning.
- Season to Taste: Adjust salt, pepper, and lemon juice to your preference, enhancing the dish’s overall flavor.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover braised endives cool until they reach room temperature. Store them in an airtight container for up to 3 days.
- Reheating: Reheat leftover braised endives gently in a pan over low heat for 5 minutes until warmed through.
Nutrition Fact
Serving Size: 3 endives
- Calories: 85
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 160mg
- Potassium: 250mg
- Total Carbs: 7g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 1g
Try More Recipes:
Julia Child Braised Endive
Description
This delicious and simple side dish features tender Julia Child Braised Endive to perfection, offering a quick and nutritious addition to any meal. Using common ingredients like butter, lemon juice, and optional sugar, this recipe provides flexibility and ease. The key feature of this dish is the gentle braising technique, which enhances the natural sweetness and tenderness of the Belgian endives, making them a delightful accompaniment to various main courses.
Ingredients
Instructions
- Melt the butter: Place a large heavy-bottomed pan over medium-low heat. Add the butter and let it melt completely.
- Prepare the Belgian endives: Trim the ends of the Belgian endives and remove any browned or damaged leaves.
- Arrange and season: Place the Belgian endives in a single layer, cut side down, in the pan. Sprinkle with lemon juice and salt.
- Add the liquid: Pour the water, chicken stock, or wine along the side of the pan to avoid washing off the seasoning. If using sugar, sprinkle it over the sprouts.
- Cover and cook: Place a tight-fitting lid on the pan. If needed, use foil or parchment paper under the lid to trap steam. Reduce the heat to low and cook undisturbed for 30 minutes until very tender.
- Optional oven finish: For even browning, transfer the covered pan to a 375°F (190°C) oven and bake for 30-40 minutes.
- Remove the lid and brown: If cooking on the stovetop, uncover the pan and increase the heat to medium. Let any remaining liquid evaporate. Flip the Belgian endives and cook until browned on all sides, about 5-10 minutes.
- Serve: Enjoy hot or warm as a delicious side dish!
Notes
- Choose Fresh Belgian endives: Select small, bright green sprouts without yellowing leaves for the best flavor and texture.
- Uniform Size: Halve larger sprouts to ensure even cooking and consistent tenderness.
- Avoid Overcrowding: Arrange sprouts in a single layer in the pan to promote even browning and prevent steaming.
- Monitor Liquid Levels: Keep an eye on the liquid during braising; add a splash more if the pan becomes too dry to prevent burning.
- Season to Taste: Adjust salt, pepper, and lemon juice to your preference, enhancing the dish’s overall flavor.
Julia Child Braised Endive
