Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews









Jim Coleman Recipes

Braised Belgian Endive Gratin

For this recipe you will need:

  • 8 heads belgian endive, halfed lengthwise
  • 2 tables lemon juice
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons honey
  • 3/4 cup chicken stock
  • 1/4 white wine
  • 1/2 teaspoon dried thyme
  • 2/3 cup grated swiss or gruyere cheese
  • 3/4 cup bread crumbs
  • fresh pepper and salt to taste

Butter a baking dish just large enough to hold the endive in a single layer and set aside. Using a heavy saute pan place the endive cut side down into two layers add lemon juice, thyme, honey, butter, chick stock, and bring to a boil over high heat. Reduce to simmer, cover cook for 20 minutes. Preheat the broiler and then transfer the endive to the prepared baking dish. Season with kosher salt and black pepper. In small bowl combine cheese with bread crumbs. Sprinkle the mixture over the endive, broil until golden brown which will take about 3-4 minutes. This recipe will make six servings as a side dish.

©2004 WHYY