Ready in 1 hour
Try this Braised Belgian Endive Gratin recipe, or contribute your own. "Chicken" and "October 199" are two of the tags cooks chose for Braised Belgian Endive Gratin.
"Braised endives are a great side dish. Try skipping the gratinee and sprinkle fresh parsley on top instead for a lighter version."- ExpatMe
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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 Gruyere 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
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