Braised Endives: an heartwarming Winter recipe from my Mum

10 Mar

Endives is one of those vegetables that taste really different depending on the way you prepare them.

It is fresh and crispy when it is used raw in a salad, with dried fruits, nuts and diced apple tossed in tasty traditional dressing,

It is soft and even sour when it is cooked with ham and cheese or with blue cheese as a side (not the best childhood memory indeed),

And last but not least as it is the recipe of the day…. it is sweet and melting in your mouth when it is braised with butter and sugar… it becomes a perfect side for a stew or a Sunday roast if you are bored with potatoes, carrots and leeks.

Ingredients:

  • 10-12 generous endives, washed and stems removed
  • salt and pepper
  • 40-50g of butter*
  • 1-2 tbsp of sugar (caster or Demerara)

1-Ingredients

Method:

Place the endives in a large pan of salted water, cover and bring to a boil for 15-20 minutes until they are thoroughly cooked. The endives are cooked once they are soft and that a knife gets through it without resistance.

2-Endives 3-Cuisson

Carefully drain the endives in a colander. Be careful they are very fragile and tends to collapse once they are cooked. If you have cooked lots of endives, use 2 spoons to place them one by one in the colander and get rid of the excess of water.

4-Egoutter

To braise the endives, use a frying pan large enough to contain all of them on one layer otherwise, they will never caramelize.

Heat the pan and melt half of the butter. Carefully place the endives next to each other and add the other half of butter. Add the remaining endives and sprinkle with sugar. Let it cook on medium heat to prevent them from burning.

5-Cuire

As the bottom of the endives gets a nice brown color, turn them upside down and caramelize the other side.

If you are using a very large pan, the caramelization may be uneven. In that case, switch the caramelized endives with the ones on the spot that does not caramelize as fast as the spot they were placed.

6-Carameliser

Once the endives are evenly caramelized, place them one by one in a serving dish and serve them straight away with meat, fish or just the way they are, with a nice green salad for example.

7-Result

* You may think it is a lot of better but as mentioned in the title, this is my Mum’s recipe and a wanted to give it to you the way she does it, with all her generosity and taste for traditional recipes. Personally, I will have a tendency to decrease drastically that amount and start only with half of it. It’s up to you indeed….!

Ingrédients:

  • 10-12 belles endives, rincées et équeutées
  • sel et poivre
  • 40-50g de beurre*
  • 1-2 cas de sucre (blanc ou cassonade)

Méthode:

Placez les endives entières dans une grande casserole d’eau salée et portez-les à ébullition à couvert 15-20 minutes jusu’à ce qu’elles soient bien cuites. Les endives sont cuites lorsque le couteau les traverse sans résistance.

Egouttez les endives avec précaution pour qu’elles ne se délitent pas, si vous en avez préparez une grande quantité, utilisez deux fourchettes pour les placer une à une dans l’égouttoir.

Faites chauffer une poêle suffisamment grande pour contenir la totalité des endives sans qu’elles se chevauchent. Faites fondre la moitié du beurre et placez une à une les endives côte à côte jusqu’à ce qu’elles occupent toute la surface de la poêle.

Saupoudrez de sucre et laissez caraméliser à feu moyen. Lorsque les endives commencent à prendre une jolie couleur brune, retournez-les délicatement pour caraméiser l’autre face. Si les endives caramélisent plus au centre, intervertissez les endives placées à l’extérieur avec celles placées au centre pour que l’ensemble des endives aient une caramélisation uniforme.

Servez-les immédiatement en accompagnement d’une viande ou d’un poisson ou tel quel, accompagnées d’une belle salade verte.

*La quantité de beurre suggérée peut vous paraître exagérée mais j’ai tenu à garder les proportions utilisées par ma mère dont la cuisine se veut familiale et généreuse…. il ne tient qu’à vous de réduire de moitié cette quantité et d’ajuster si nécessaire!

 

 

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