Braised Belgian Endive Gratin

Braised Belgian Endive Gratin Ingredients

8 Belgian endives; (about 2	3 tb Unsalted butter; cut into
; trimmed, leaving	1/2 ts Salt
; the root ends	2 ts Sugar
; intact, and	3/4 c Chicken broth
; halvedlengthwise	2/3 Finely grated Gruyère
1 1/2 tb Fresh lemon juice	1 1/3 c Dry bread crumbs

Instructions for Braised Belgian Endive Gratin

In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyère and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted. Serves 8. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Belgian Endive & Ham Au Gratin Recipe

Belgian Endive and Ham Au Gratin

Belgian Endive And Ham Au Gratin

Braised Belgian Endive

Chicken Braised in Beer with Belgian Endive

Ingredient Insight - look inside this recipe