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Braised Belgian Endives

Source: Good To Eat
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 6 servings.
About Endives. When the Belgian revolution broke out in 1830, Jan Lammers hid his crop of chicory roots in a dark basement and fled his farm near Brussels. When the short uprising ended and Lammers returned, he found that his chicory had spouted white shoots. He was able to repeat the process and thereby began cultivating the first endives.
12 endives
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) unsalted butter
1 1/2 cups water
Preheat the oven to 325 degrees F. Butter a casserole and a sheet of aluminum foil.

Trim 1/4-inch off the end of each endive. Wash them in cold water and drain thoroughly in a colander. Cut an X in the base of each endive so that they will cook evenly.

In the Casserole, arrange the endives in layers. Between each layer, sprinkle the endives with nutmeg, salt, and pepper, and dot with butter. Pour in the water and cover with the buttered aluminum foil.

Bake in the oven for 20 minutes, until the endives are tender, and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings.
Calories: 154
Fat. Total: 15g
Fiber: 3g
Carbohydrates, Total: 4g
Sodium: 198mg
% Cal. from Fat: 88%
Cholesterol: 41mg
Protein: 1g
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