Braised Belgian Endive

1. 1

   Melt the butter in a large saute pan over medium heat.

2. 2

   When the butter is melted, sprinkle in the sugar.

3. 3

   Place the endive in the butter-sugar mixture, cut side down.

4. 4

   Cook until golden brown, about 5 minutes, lowering the heat if the butter starts to burn.

5. 5

   Turn the endives over and brown the other side, about 3 to 5 more minutes.

6. 6

   Turn the endive back over and add in the white wine and cook until reduced by half, about 2 minutes.

7. 7

   Add the chicken broth, cover and cook until tender and the endives can be easily pierced with a knife, about 15 minutes.

8. 8

   If the pan gets too dry, add a tablespoon of water.

9. 9

   Uncover and add the lemon juice and thyme and bring to a simmer for 1 minute.

10. 10

    Season, to taste, with salt and pepper.

11. 11

    Add the parsley, toss and serve.

No additional tips available.