CARAMELIZED ENDIVE ENDIVES CARAMELISÉS
Light, lovely and very delicious, this dish goes well with everything – meat, fish, fowl. It is delicate and lovely and will surprise everyone who tastes it. This dish can be served wither hot or at room temperature.
CARAMELIZED ENDIVE ENDIVES CARAMELISÉS
Light, lovely and very delicious, this dish goes well with everything – meat, fish, fowl. It is delicate and lovely and will surprise everyone who tastes it. This dish can be served wither hot or at room temperature.
Servings Prep Time
4 – 6servings 10minutes
Cook Time
8-10minutes
Servings Prep Time
4 – 6servings 10minutes
Cook Time
8-10minutes
Ingredients
  • 4large or 8 small Belgian endivestrimmed and cuthalf
  • 1 clove garlicgreen germ removed, diced
  • 1 bay leaffrom the Laurus nobilis
  • 2tablespoons water
  • 1tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
Instructions
  1. Place the endives, cut side down, in a large, heavy skillet. Strew the garlic over them, then season with salt and pepper. Pour the water around the endives.
  2. Place the skillet over medium high heat, and when the water begins to steam, reduce the heat to medium, cover, and cook until the endives are tender, 8 to 10 minutes. Check them after about 5 minutes and turn, then check again after a few minutes to turn again to the cut side.
  3. When the endives are tender, remove the lid and continue cooking until the endives turn golden on the cut side, an additional 3 to 4 minutes. Remove from the heat and reserve, or serve immediately. These are delicious hot, or at room temperature.