Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Endives meuniere | wefacecook.com Endives meuniere | wefacecook.com
Recipe

ENDIVES MEUNIERE

Serves 4

Ingredients

  • Serves 4

    8 Belgian endives
    3 tablespoons freshly squeezed lemon juice
    2 tablespoons sugar
    Sea salt and freshly ground white pepper to taste
    2 tablespoons butter

Preparation

  • Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
    Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
    Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
    With your hands, gently but firmly squeeze each endive to extract the liquid.
    In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
    Transfer the endives to a warmed serving bowl, toss with the remaining 1 tablespoon sugar, and season to taste with salt and pepper. Serve immediately.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note