Return to Content

Sauteed Belgian Endive

Sauteed Belgian Endive
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4

Shredded Belgian endive is cooked briefly in butter and wine, then softened with cream. Coarsely chopped pecans contribute a distinctive flavor and lend textural interest.

Ingredients:

  • 4 medium heads Belgian endive
  • 4 tablespoons butter
  • 1 cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground white pepper
  • 1/2 cup heavy cream
  • 1/2 cup coarsely chopped pecans

Instructions:

1. Trim the Belgian endive and slice the heads into thin rounds. Separate the rounds into shreds.
2. Melt the butter in a large skillet. Add the Belgian endive and toss to coat evenly. Pour in the wine and bring to a gentle bubble. Cover the pan and reduce the heat. Simmer for 10 minutes. Add the parsley, salt, and pepper and increase the heat. Stirring constantly, cook the Belgian endive until most of the liquid is evaporated. Blend in the cream and cook until it is absorbed. Stir in the pecans and serve immediately.
Updated Wednesday, October 27th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2