How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Braised Belgian Endive?

You need 8 ingredients. The key ingredients include: 3 tablespoons clarified butter, 4 heads endive, 12 small onion, small dice, 2 stalks celery, small dice, and more.

Is Braised Belgian Endive suitable as meat & poultry?

Yes, Braised Belgian Endive falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Braised Belgian Endive?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Belgian Endive Recipe

Name: Braised Belgian Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons clarified butter; 4 heads endive; 12 small onion, small dice; 2 stalks celery, small dice; 1 carrot, small dice; 1 teaspoon thyme; 1 ½ cups chicken stock; 2 tablespoons whole butter

Try this homemade Braised Belgian Endive recipe the whole family will love. Made with butter, endive, onion and stalks celery. Easy step-by-step instruc…

This Braised Belgian Endive relies on simple, everyday ingredients such as clarified butter, heads endive, small onion, small dice and stalks celery, small dice. It comes together quickly and makes 4 servings, at about 365 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

3 tablespoons clarified butter
4 heads endive
12 small onion, small dice
2 stalks celery, small dice
1 carrot, small dice
1 teaspoon thyme
1 ½ cups chicken stock
2 tablespoons whole butter

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Quick Info

Servings
4 servings
Calories
365 kcal
Category
Meat & Poultry

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Braised Belgian Endive

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