Braised White Chicory Recipe (Belgian Endive)
White chicory or Belgian endive is a woefully underused vegetable. In this delicious side dish, it is quickly caramelised in butter, then braised in water and brown sugar to deliver a wonderfully soft texture and perfectly balanced flavour.
Servings 2 Servings
Calories 118kcal
Ingredients
- 3 Small White Chicory or Belgian Endive 250g Total
- 25 g Butter 1 tablespoon + 2 teaspoon
- ⅛-¼ teaspoon Salt
- 75 ml Water ⅓ Cup
- 1 teaspoon Brown Sugar
Instructions
- Trim any "browned" bits at the bottom of each chicory, then cut them in half lengthways.
- Pour the water into a small mixing bowl and add the salt and brown sugar, then mix to combine.
- Cut a piece of baking parchment into a circle, large enough to cover your pan, cut a small (1½cm or ½") hole in the middle, then screw it up and soak it in water.
- Heat a 28cm or 11" frying pan over a medium-high heat, add the butter and when it begins to foam, add the chicory, cut side down. Fry until the bottom of the chicory begins to colour, this will take 2-3 minutes.
- Pour in the sugar, salt and water mix, cover with the baking parchment (cartouche), reduce the heat to low and cook gently for 30 minutes.
- Remove the baking parchment, turn the heat up to high and cook for 1-2 minutes.
Nutrition
Serving: 1 | Calories: 118kcal | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 224mg | Fiber: 4g | Sugar: 2g
