Braised Belgian Endives

Printemps 2006
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food and drink

BY: Lucy Waverman

An unusual but excellent vegetable to serve with pork chops. The slight bitterness of endive complements the sweetness of the chops. You could add a little Gruyère cheese before removing from the skillet so that it is just melted.

6 Belgian endives
¼ cup (50 mL) butter
3 tbsp (45 mL) white wine
½ cup (125 mL) chicken stock
1 tsp (5 mL) grated orange rind
Salt and freshly ground pepper
2 tbsp (25 mL) chopped parsley

1. Trim base of endives and cut in half. Heat skillet on medium heat and add butter. When butter sizzles add endives cut-side down. Brown on 1 side, about 2 minutes, then turn over and brown on second side.

2. Pour in wine and stock and sprinkle with orange rind. Cover pan and reduce heat to medium-low. Gently braise endives for 30 minutes or until very tender. Season with salt and pepper and remove from skillet.

3. Increase heat and reduce juices until slightly thickened. Spoon over endives. Sprinkle with parsley.

Serves 6

What to Serve

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