Braised Belgian Endive
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Appears in Cook's Illustrated January/February 2002
Add a pinch of sugar and stick to the stovetop for tender braised endive with multidimensional flavor.
WHY THIS RECIPE WORKS
A good Belgian endive recipe must tame this vegetable’s distinctive flavor. We did so in our Belgian endive recipe by browning the endive in butter and sugar for maximum richness and sweetness, then braising it quickly in white wine and chi...
