Belgian Endives Flemish Style (Witloof op Zijn Vlaams) (Chicons A La Flamande)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 to 8 Belgian endives, cored 5 tablespoons unsalted butter, at room temperature juice of 1/2 lemon
1 tablespoon confectioners' sugar 1/2 cup water, plus additional if needed 1/2 teaspoon salt
freshly ground black pepper to taste 3 tablespoons finely chopped fresh parsley, for garnish



1 Choose a stainless stell or enameled pot large enough to hold the endives in a single layer. Smear most of the butter on the bottom of the pot. Cut out a round of parchment paper to fit inside, butter the parchment paper on one side, and set aside.
2 Arrange the endives in the pot and add the lemon juice, sugar, water, salt, and pepper. Cover the endives with the parchment paper, buttered side down. Place a plate on top of the paper and cover the pot with a lid. The paper helps the endive to steam better and the weight of the plate gently presses them down into their own juices. Cook over medium heat until very tender, 30 to 45 minutes. (Tender as butter). Check the water once in a while and add a little more if necessary to avoid burning the endives. Turn the endives over once halfway through the cooking process.
3 Carefully remove the plate and the parchment paper. Place the pot uncovered over high heat and cook to reduce the buttery sauce to a dark syrup. Turn the endives over as you are doing this to brown and caramelize them on all sides. Sprinkle with the parsley and serve.

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