← Nouns Cooking · French

Ingredients

• 6 Belgian endives (chicory), halved lengthways
• 30 g Butter
• 1 tsp Sugar
• 1 tbsp lemon juice
• 100 ml apple juice or water
• salt and black pepper
• 1 tbsp Parsley, chopped

Method

1. Melt the butter in a wide frying pan over medium heat. Lay in the endive halves cut-side down, sprinkle with the sugar and cook for 5–6 min until golden underneath.
2. Turn them over, season, then add the lemon juice and apple juice. Cover and cook over low heat for 20–25 min, until a knife slides easily into the core.
3. Uncover, turn up the heat and let the juices bubble for 2–3 min until syrupy, spooning them over the endives. Scatter with parsley and serve.

Tips

• Lovely with roast pork, duck or a simple fillet of fish.
• Cutting a small cone out of each base removes the most bitter part.

Sources

Written in our own words after cross-checking these recipes:

Amour de Cuisine Great British Chefs