Euroguy
April 16th, 2006, 12:48 PM
Creamed Belgian Endives
Category: Side Dishes
Suitable for a: vegetarian diet
Ingredients:
------------------------------------------------------
1 lb Belgian endive
1 tablespoon butter
1 teaspoon superfine sugar
2 pinches ground cloves
2 pinches grated nutmeg
1 tablespoon lemon juice
1 tablespoon dark rum
1/3 cup heavy cream
Instructions:
------------------------------------------------------
First of all, you need to cut the cone-shaped endive diagonally, thereby obtaining 1/4 inch thick rounds. Start at the pointy tip and turn it 1/2 inch each time you cut. When you're through cutting, only the center of the endive keeps its conelike shape - you can get rid of it.
Then proceed to melt the butter in a 4 qt cast-iron skillet. Place the endive in the skillet and cook for one minute, making sure you turn the endive continuously. You can sprinkle with sugar, nutmeg, cloves and/or salt according to your preference, and stir in the lemon juice.
At this point, pour the rum and keep cooking for another minute over high heat so that the alcohol evaporates. Add the cream and stir, cover and cook for about 25 minutes over low heat. Stir from time to time in the meantime.
Additional comments:
------------------------------------------------------
Make sure you serve it hot.
You can garnish with sprigs of tarragon and nutmeg.
Meat-eaters like to serve it as a side dish for fish or veal (*sigh*) but I find it can accompany just about anything.
Enjoy!
Category: Side Dishes
Suitable for a: vegetarian diet
Ingredients:
------------------------------------------------------
1 lb Belgian endive
1 tablespoon butter
1 teaspoon superfine sugar
2 pinches ground cloves
2 pinches grated nutmeg
1 tablespoon lemon juice
1 tablespoon dark rum
1/3 cup heavy cream
Instructions:
------------------------------------------------------
First of all, you need to cut the cone-shaped endive diagonally, thereby obtaining 1/4 inch thick rounds. Start at the pointy tip and turn it 1/2 inch each time you cut. When you're through cutting, only the center of the endive keeps its conelike shape - you can get rid of it.
Then proceed to melt the butter in a 4 qt cast-iron skillet. Place the endive in the skillet and cook for one minute, making sure you turn the endive continuously. You can sprinkle with sugar, nutmeg, cloves and/or salt according to your preference, and stir in the lemon juice.
At this point, pour the rum and keep cooking for another minute over high heat so that the alcohol evaporates. Add the cream and stir, cover and cook for about 25 minutes over low heat. Stir from time to time in the meantime.
Additional comments:
------------------------------------------------------
Make sure you serve it hot.
You can garnish with sprigs of tarragon and nutmeg.
Meat-eaters like to serve it as a side dish for fish or veal (*sigh*) but I find it can accompany just about anything.
Enjoy!