Braised Belgian Endive Gratin

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Braised Belgian Endive Gratin"

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Try this Braised Belgian Endive Gratin recipe, or contribute your own. "Chicken" and "October 199" are two tags used to describe 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

Ingredients

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

Original recipe makes 8

Servings  

Preparation

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

Calories Per Serving: 402 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Braised endives are a great side dish. Try skipping the gratinee and sprinkle fresh parsley on top instead for a lighter version.
ExpatMe 4 years ago
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