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Braised Endive In Lemon Juice

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 large or 8 small heads Belgian endive

    2. 1 tablespoon fresh lemon juice

    3. 3 1 inch strips of lemon peels, removed with a vegetable peeler and cut into 4 pieces 1 tablespoons unsalted butter

    4. 1/4 cup water

    5. 1/2 teaspoon sugar

    6. 1/4 teaspoon salt

    Instructions Jump to Ingredients ↑

    1. Rinse the endive thoroughly. If the heads are large, cut them in half lengthwise; if they are small, leave them whole.

    2. Place the endive in one layer in a stainless steel saucepan. Add the rest of the ingredients.

    3. Bring to a boil. Place an inverted plate slightly smaller than the pan over the endive. Reduce the heat to low, and cook the endive, covered, for 20 minutes, until just tender. Serve lukewarm.

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