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    Butter-Braised Belgian Endive with Savory Broth

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    Pixicook editorial team

    A simple yet elegant dish featuring Belgian endive braised in butter and chicken broth.

    Ingredients for Butter-Braised Belgian Endive with Savory Broth

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Belgian Endive, trimmed, halved lengthwise

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    How to Make Butter-Braised Belgian Endive with Savory Broth

    1. Prepare the Belgian Endive

    Trim the root ends of the Belgian endive and remove any discolored leaves. Cut each endive lengthwise and season the cut sides with a pinch of salt.

    2. Brown the Endive

    Melt 2 tablespoons of butter in a heavy-bottomed skillet over medium heat. Place the endive halves cut side down in the skillet and allow them to brown until they are nicely golden. If the pan starts to blacken, add a bit more butter to prevent burning.

    3. Braise the Endive

    Transfer the browned endive halves to a baking dish, arranging them cut side up in a single layer. Pour enough chicken broth into the dish to reach a depth of about half an inch.

    4. Bake the Endive

    Cover the baking dish with a lid or aluminum foil and place it in a preheated oven at 400°F. Bake the endive for about 20 minutes, or until the cores are tender when pierced with a knife.


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