[Braised Belgian Endive]
...Julia begins this recipe with a lament about how expensive endive is in this country...and says it's one of the better winter vegetables...so of course I'm having it during the heat of summer...
...they're cute little things though aren't they...
...so you trim the base...
...Julia says to layer the endives...but of course she's making 12 of them and I'm not...
...sprinkle with salt and dot with butter...
...sprinkle with lemon juice...add water...
...cover and boil rapidly until liquid is reduced...
...then cover with paper...I used parchment...
...and bake a really long time...again she was making a bunch of endives so I baked mine about 30 minutes...
...served with rice and a seitan steak...and a nice gewurztraminer that the Man picked out...
...they were really good...
Substitutions:
Earth Balance for the Butter
Recipe here:
Mastering the Art of French Cooking
pp. 493-494
It looks so delicious, great choice of wine!
ReplyDeleteThat all does look yummy! I don't know that I've ever tried them.
ReplyDeleteLove, K