Brenda's Belgium Endives Recipe – a delicious recipe with Endive, Butter, olive oil, potatoes, Cheddar cheese, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
OK, I'm feeling a little guilty and felt I should submit a recipe or possibly two.
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Here goes...I made this first one up.
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I had some leftover potatoe soup and used it as a sauce.
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Cut each Endive in half lengthwise and saute/fry cut side down in equal parts butter and extra virgin olive oil (1/2 tsp each, to prevent butter from burning) on medium heat for 5 to 7 min.
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Transfer Endives to baking dish.
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Sprinkle fresh cut corn off the cob over Endives.
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Pour cream of Potatoe soup over Endives and corn.
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[If time permits
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(and you feel a little adventurous), blend 1 to 2 c. mashed potatoes with 1/4 c. cheddar cheese and 1/4 c. (or possibly more) chicken stock to make smooth sauce.]
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Season with salt and pepper to taste.
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Bake in 350!
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oven for 20-30 min or possibly till tender.
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After removing from oven sprinkle with chives and serve.
187
kcal
Calories
7
g
Fat
21
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Endive, 1/2 tsp Butter, 1/2 tsp Extra virgin olive oil Fresh cut corn off the cob Cream of potatoe soup Salt and pepper to taste, 1 x -(up to), and more.
Yes, Brenda's Belgium Endives Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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