Buttery Braised Endive
- 2 tablespoons unsalted butter, plus more for the baking dish and parchment
- 4 to 6 Belgian endives, root ends intact, halved lengthwise
- Juice of 1 lemon
- 1 teaspoon sugar
- 1/2 cup chicken stock (page 227) or low-fat, reduced-sodium chicken broth
- Coarse salt and freshly ground black pepper
- 1/2 cup finely grated Gruyere cheese (about 2 ounces)
- 1 cup fresh or panko (Japanese) breadcrumbs
- Butter a shallow baking dish just large enough to hold the endive in a single layer.
- Cut a round of parchment paper the same diameter as a large skillet: fold a rectangular sheet of parchment paper in half lengthwise.
- Fold the paper in half, widthwise, so that it is in quarters.
- Then fold the paper again three more times, creating a slender triangle.
- Align the tip of the triangle with the center of the skillet.
- Cut off the back of the paper triangle where it meets the rim of the skillet and discard.
- Butter one side of the parchment round.
- To cook the endive, place the halves, cut sides down, in the large skillet.
- Add the lemon juice, 2 tablespoons butter, sugar, and chicken stock.
- Season with salt and pepper.
- Bring to a boil over high heat, then decrease the heat to low.
- Cover with the buttered parchment round, gently tucking and pressing it around the ingredients.
- Cover the pan with a tight-fitting lid.
- Simmer until tender when pierced with the point of a knife, 20 to 25 minutes.
- For the topping, preheat the broiler.
- Using a slotted spoon, transfer the cooked endive, cut sides down, to the prepared baking dish.
- Combine the cheese and breadcrumbs in a small bowl.
- Sprinkle the mixture evenly over the endive, and broil about 4 inches from the heat until golden and the cheese is melted, about 3 minutes.
- Serve immediately.
unsalted butter, belgian endives, lemon, sugar, chicken, salt, gruyere cheese, breadcrumbs
Taken from www.epicurious.com/recipes/food/views/buttery-braised-endive-380402 (may not work)