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Endives a la Flamande (Braised Belgian Endive)

A home-style Endives a la Flamande (Braised Belgian Endive) made with Butter, Salt, Lemon Juice, Water, and Parsley. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 12
• 5 tbsp
• 1/4 tsp
• 1 tbsp
• 1/4 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Trim the base of the endives. Discard any withered leaves. Wash one by one rapidly under running cold water. Drain.

3. 3

   Smear 1 1/2 tablespoons butter in the casserole.

4. 4

   Lay the endives in it in two layers.

5. 5

   Sprinkle each layer with salt and lemon juice and dot with butter.

6. 6

   Pour in the water.

7. 7

   Cover and boil slowly for 10 minutes.

8. 8

   Uncover and boil rapidly for about 10 minutes or until liquid is reduced to 2 or 3 tablespoons.

9. 9

   Lay the paper over the endives, cover the casserole and bake in middle level of the preheated oven for 1 hour.

10. 10

    Remove casserole cover but leave paper in place, and bake 30 minutes more or until endives are a nice golden yellow.

11. 11

    Either arrange the endives in a hot vegetable dish or around your roast and sprinkle with parsley, or, for a more golden effect, arrange them in a baking dish, baste with melted butter, and brown briefly under the broiler.

12. 12

    Sprinkle with parsley just before serving.