Belgian Endive
Braised Belgian Endive

braise0.gif - 2.66 K serves 4

8whole heads of Belgian Endive
2tablespoons butter
3tablespoons lemon juice
1/2teaspoon salt
1tablespoon sugar

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Lightly saute the Belgian Endives in butter in a shallow pan, over a hot fire. Turn the Belgian Endives after one and half minutes to saute both sides. Add the other ingredients. Cover the pan and let simmer for about 25 minutes. Braised Belgian Endive enhances the taste of the accompanying main course. Serve Braised Belgian Endive with red meat, veal, poultry, game.

braise1.jpg - 22.31 K Recipes

Preparing Belgian Endive
Tri-Color Salad
Dips: Guacamole, Blue Cheese, and Salsa
Belgian Endive, Ham, and Cheese au Gratin
Braised Belgian Endive
Cream of Belgian Endive Soup
Scallops and Belgian Endive
Shrimp Salad with Belgian Endive
Belgian Endive and Fruit

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