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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