SAUTÉED ENDIVE WITH BALSAMIC BUTTER RECIPE - NYT COOKING
Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.
Provided by Florence Fabricant
Total Time 20 minutes
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
- Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
- Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.
Nutrition Facts : @context http//schema.org, Calories 124, UnsaturatedFatContent 5 grams, CarbohydrateContent 4 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 6 grams, SodiumContent 147 milligrams, SugarContent 1 gram, TransFatContent 0 grams
ROASTED BELGIAN ENDIVE RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 425.
- Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
- Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
- Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It’s done when you can easily pierce the root end with a fork.) Serve hot or warm.
Nutrition Facts : @context http//schema.org, Calories 100, UnsaturatedFatContent 8 grams, CarbohydrateContent 5 grams, FatContent 9 grams, FiberContent 4 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 285 milligrams, SugarContent 0 grams
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