Braised Belgian endive

Recipe below from the Japanese bistro cooking book for four people – Japanese portions?!

Ingredients

  • 2 endives
  • one scant tablespoon of unsalted butter
  • one teaspoon olive oil
  • 0.125-0.25 buillon cube
  • 0.25 teaspoon lemon juice – a tiny squeeze?!
  • salt
  • water

Method

Cut endive longways into two; heat the butter and olive oil in a frying pan; place the endive cut side down. Set the heat to medium, move the pan around to keep the endive moving at all times and fry. Once the cut surface has browned, turn over and brown the other side.

Add 200cc of water, a pinch of salt and the broken up bouillon cube, partially cover and cook on a low flame.

Check the root of the endive and once soft take off the lid, take off the lid, turn up the heat and drive off the water. Once shiny with a transparent appearance add some lemon juice and serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s