Endives Braised In Broth With Parmesan Recipes

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BAKED ENDIVES WITH PARMESAN CHEESE (ENDIVES AU PARMESAN)



Baked Endives with Parmesan Cheese (Endives au Parmesan) image

Provided by Craig Claiborne And Pierre Franey

Categories     casseroles, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 3

8 cooked, well-drained endives (see recipe)
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees.
  • Drain the endives well on absorbent paper towels.
  • Using one tablespoon of the butter, lightly butter the bottom and sides of a baking dish large enough to hold the endives close together in one layer. Add the endives. Sprinkle with the cheese and dot with the remaining butter.
  • Place in the oven and bake 15 minutes. Run briefly under the broiler until browned and nicely glazed.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 100 milligrams, Sugar 0 grams, TransFat 0 grams

13 BEST WAYS TO COOK WITH ENDIVES



13 Best Ways to Cook with Endives image

Try these easy Belgian endive recipes for dinner tonight! From salad to soup to appetizer bites, you'll gain a new appreciation for endives.

Provided by insanelygood

Categories     Recipe Roundup     Recipes

Number Of Ingredients 13

Endive Salad with Parmesan and Orange
Endive Roquefort Salad
Braised Belgian Endives
Stuffed Endive Appetizer with Blue Cheese and Apple
Endive, Citrus, and Avocado Salad
Belgian Endive Soup
Endive, Walnut, and Grape Salad
Belgian Endive and Ham Gratin (Endives au Jambon)
Roasted Endive with Walnut Vinaigrette
Endive Boats with Pear, Blue Cheese, and Shallot Vinaigrette
Pear, Walnut, and Endive Appetizer Bites
Black Bean Salad Stuffed Endive
Fall Abundance Endive Salad with Crispy Chickpeas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an endive recipe in 30 minutes or less!

Nutrition Facts :

BRAISED BELGIAN ENDIVE GRATIN



Braised Belgian Endive Gratin image

Categories     Side     Braise     Broil     Casserole/Gratin     Swiss Cheese     Endive     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 8

8 Belgian endives (about 2 pounds), trimmed, leaving the root ends intact, and halved lengthwise
1 1/2 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into bits
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup chicken broth
2/3 cup finely grated Gruyère
1 1/3 cups dry bread crumbs

Steps:

  • In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyère and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted.

QUICK-BRAISED CHICKEN WITH CARAMELIZED FENNEL AND ENDIVE



Quick-Braised Chicken With Caramelized Fennel and Endive image

The chicken rests on a bed of vegetables, enriched with cream and wine. Recipe comes from Sunset Magazine.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 leg-thigh chicken quarters (or 8 leg and thigh pieces - 2 lbs. total)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons butter, divided
1 tablespoon vegetable oil
2 medium fennel bulbs
4 heads Belgian endive
1 large shallot
1/2 cup white wine
1/2 cup reduced-sodium chicken broth
1/2 cup whipping cream
1/4 cup flat leaf parsley, chopped

Steps:

  • Sprinkle the chicken with 1 teaspoons salt and pepper. In a large, heavy frying pan over medium-high heat, melt 1 tablespoons butter with the oil. Add chicken in a single layer and cook, without moving, until browned underneath, about 5 minutes. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.
  • Meanwhile, trim fennel bulbs (chop and reserve 1/4 cup fronds) and cut bulbs into quarters; core and thinly slice. Trim ends of endive and quarter heads lengthwise. Chop shallot.
  • Return pan to medium-high heat. Add wine and broth and stir, scraping bottom, to release the browned bits from the pan. Add chicken, fennel, endive, shallot and remaining butter. Cover and cook, stirring occasionally (pan will be very full at first), until chicken is no longer pink at the bone, about 15 minutes. (If the chicken you buy weighs more than 2 pounds, you may need to simmer it a few more minutes).
  • Add cream to pan, increase heat to high, and cook uncovered, stirring, until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon into a shallow bowl and sprinkle with parsley and reserved fennel fronds.

Nutrition Facts : Calories 342.4, Fat 21.7, SaturatedFat 11.2, Cholesterol 56, Sodium 830.4, Carbohydrate 29.1, Fiber 19.8, Sugar 1.7, Protein 9.4

ENDIVES BRAISED IN BROTH WITH PARMESAN



Endives Braised in Broth with Parmesan image

Grown indoors in the dark, endives are among the perfect winter vegetables, usually used in salads but also lovely when cooked. This simple gratin benefits from good, dark stock, but the addition of Parmigiano-Reggiano will cover you if you resort to canned stock.

Yield makes 4 servings

Number Of Ingredients 4

4 whole Belgian endives
1 cup good-quality stock
Salt and freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Remove just a couple of the outer leaves from each of the endives; rinse them and put them in a skillet in one layer. Add the stock and sprinkle with salt and pepper. Cover and cook over medium heat until tender, 20 to 30 minutes. Preheat the broiler.
  • Cover the endives with the cheese and run under the broiler, just long enough to slightly brown the cheese. Serve with a slotted spoon.

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