Braised Belgian Endive with Bacon and Cream

Published January 1, 2002.

Why this recipe works:

A good Belgian endive recipe must tame this vegetable’s distinctive flavor. We did so in our Belgian endive recipe by browning the endive in butter and sugar for maximum richness and sweetness, then braising it quickly in white wine and chicken broth for a deep yet brightly flavored vegetable… read more

A good Belgian endive recipe must tame this vegetable’s distinctive flavor. We did so in our Belgian endive recipe by browning the endive in butter and sugar for maximum richness and sweetness, then braising it quickly in white wine and chicken broth for a deep yet brightly flavored vegetable side dish.

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Serves 4

To avoid discoloration, do not cut the endive far in advance of cooking. Delicate endive can fall apart easily if not handled gently. Move the halved endive in the pan by grasping the curved sides gingerly with tongs and supporting the cut sides with a spatula while lifting and turning. You will need a skillet with a tight-fitting lid for this recipe.

Ingredients

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