Braised Belgian Endive (Recipe)

Ingredients

4 heads Belgian endive

2 tablespoons butter or margarine

2 tablespoons chicken broth

2 to 4 teaspoons lemon juice

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper

Paprika and/or snipped fresh parsley

Steps

1.  Preheat the oven to 350°.

2.  Wash and drain the endive heads.  Halve the endive lengthwise; cut out and discard the cores.  Place the endive in a 2-quart rectangular baking dish.

3.  In a small saucepan, melt the butter or margarine.  Stir in the chicken broth, lemon juice, sugar, salt and pepper.  Pour the mixture over the endive.

4.  Cover and bake in the 350° oven for 35 to 40 minutes or until the endive is tender.

5.  Using a slotted spoon, transfer the endive to a warm serving dish.  Sprinkle with paprika and/or parsley.

Tips:

Belgian endive also is known as French endive or witloof chicory.  The individual heads are small and coneshaped with 5-to 6-inch-long, tightly packed leaves that are creamy white with pale yellow tips.  The flavor is slightly bitter.  After purchasing, store endive in a plastic bag in the refrigerator up to 3 days.  Since it is usually imported, Belgian endive can be expensive, but the delicious vegetable makes a perfect company dish.

One medium lemon will yield approximately 3 tablespoons fresh lemon juice.  You can store leftover lemon juice in the refrigerator for 2 to  days.

For variety, sprinkle the baked endive with 2 tablespoons chopped , toasted pecans or almonds in the place of the paprika and/or parsley.

You can make the chicken broth using instant chicken bouillon granules and water.  Or, use canned broth or homemade, if you have it on hand.

To braise is to cook food slowly in a small amount of liquid in a tightly covered pan.

From : America's Best-Loved Community Recipes