BRAISED ENDIVES AND APPLES
If you have roughly 45 minutes to spend in the kitchen, BRAISED ENDIVES AND APPLES might be a great gluten free, lacto ovo vegetarian, and primal recipe to try. This side dish has 80 calories, 1g of protein, and 4g of fat per serving. For 96 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of belgian endive, parsley, white wine, and a handful of other ingredients are all it takes to make this recipe so delicious. 16 people found this recipe to be scrumptious and satisfying. It is brought to you by Citronlimette. Overall, this recipe earns a not so spectacular spoonacular score of 13%. If you like this recipe, take a look at these similar recipes: Caramelized Endives with Apples, Cook the Book: Endives, Apples, and Grapes, and Braised Endives with Haricots Verts.
Servings: 6
Ingredients:
6 Belgian endive
½ cup chicken broth
2 Granny smith apples, peeled
2 Tablespoons minced parsley
Sea salt and pepper
2 Tablespoons unsalted butter
2 Tablespoons white wine
Equipment:
oven
frying pan
tongs
aluminum foil
Cooking instruction summary:
Preheat oven to 375F.Cut the endives lengthwise in half. Peeled an cored the apples and cut into wedges.In a large skillet, melt 1 Tablespoon butter, when foaming add the endives cut side down, cook until nicely brown. Using tongs, turn the endives on the other side. Transfer to a gratin dish.Melt the other 1 Tablespoon butter in the skillet and cook the apple on each side until lightly brown.Add the apple to the endive. Season with salt and pepper. Add the stock and the wine to the skillet and bring to boil. Pour over the endive and apple.Cover with foil and braise for about 30-25 minutes.Remove the foil and braise for another 10 minutes, spooning some juice over the endive.Sprinkle some parsley before serving.Serve warm
Step by step:
1. Preheat oven to 375F.
2. Cut the endives lengthwise in half. Peeled an cored the apples and cut into wedges.In a large skillet, melt 1 Tablespoon butter, when foaming add the endives cut side down, cook until nicely brown. Using tongs, turn the endives on the other side.
3. Transfer to a gratin dish.Melt the other 1 Tablespoon butter in the skillet and cook the apple on each side until lightly brown.
4. Add the apple to the endive. Season with salt and pepper.
5. Add the stock and the wine to the skillet and bring to boil.
6. Pour over the endive and apple.Cover with foil and braise for about 30-25 minutes.
7. Remove the foil and braise for another 10 minutes, spooning some juice over the endive.Sprinkle some parsley before serving.
8. Serve warm
Nutrition Information:
covered percent of daily need
