Braised Endives with Hazelnuts

• 2 Tbs. unsalted butter
• 4 endives, halved lengthwise
• 1 medium leek, thinly sliced ( 1/2 cup)
• 2 Tbs. apple cider vinegar
• 1 cup apple juice
• 1/2 cup low-sodium vegetable broth
• 1 tsp. chopped fresh thyme
• 1 1/2 tsp. whole-grain mustard
• 1 Tbs. heavy cream
• 1/4 cup toasted hazelnuts, coarsely chopped
• 2 Tbs. chopped parsley

1. Melt butter in skillet over medium-high heat.
2. Place endives cut-side-down in skillet, and cook 8 minutes, or until browned.
3. Transfer to plate, and add leek to pan.
4. Cook 1 minute, then stir in vinegar.
5. Simmer 2 minutes.
6. Add juice, broth, thyme, and endives cut-side up, and bring to a simmer.
7. Cover, reduce heat to low, and simmer 5 minutes.
8. Uncover; increase heat to medium-high.
9. Simmer 10 minutes.
10. Transfer endives to platter.
11. Stir mustard and cream into liquid.
12. Simmer 4 minutes, or until thickened.
13. Serve endives garnished with pan sauce, nuts, and parsley.

butter, endives, apple cider vinegar, apple juice, vegetable broth, thyme, wholegrain mustard, heavy cream, hazelnuts, parsley

Taken from www.vegetariantimes.com/recipe/braised-endives-with-hazelnuts/ (may not work)