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Braised Endive With Gruyere

Dana Reinhardt
Prep time15 minutes
Cook time30 minutes
DifficultyModerate
Serves6
Average: 4.7 (27 votes)Your rating: None

Great on its own this is also an excellent side dish for roasted chicken, pork and roast beef.

  • 3 Tbsp. butter
  • 3 Tbsp. olive oil
  • 1 shallot, minced
  • 2 Tbsp. fresh lemon juice
  • 6 – 8 Windset Farms™ Vivo™ Belgian Endives, root end in tact and halved lengthwise
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • 1 cup chicken stock
  • 1 cup Gruyere, finely grated
  • 1 Tbsp. lemon zest
  • 2 tsp. fresh thyme, finely chopped
  • 1 cup panko bread crumbs*

Instructions:

  1. In a large sauté pan, heat butter and olive oil over medium heat. Add shallots and sauté for 2 minutes. Add lemon juice and cook for another 2 minutes. Add Vivo™ Belgian endives, cut side down, in one layer. Add sugar, salt and chicken stock. Bring stock to a simmer and cover for 10 minutes or until endives are fork tender.
  2. Remove Vivo™ Belgian endives and place in an 11" x 8" baking dish. Reduce remaining chicken stock to a syrupy consistency and pour over the endives.
  3. In a small bowl, mix together Gruyere, lemon zest, fresh thyme and panko. Sprinkle mixture over top of the endives and broil for 4 – 5 minutes, or until lightly browned.

*Panko is a Japanese bread crumb available in the Asian section of most grocery stores.

 

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avocado (11), balsamic vinegar (11), basil (19), butter (26), butter lettuce (9), canola oil (27), chicken stock (17), chili flakes (9), cilantro (31), cucumber (28), cumin (8), eggplant (23), eggs (27), flour (12), garlic (58), ginger (15), green onion (12), honey (17), lemon juice (16), lemons (13), lime (12), mayonnaise (13), mint (13), olive oil (74), onion (14), oregano (9), Parmesan cheese (11), parsley (22), peppers (80), red onions (13), red wine vinegar (13), rice vinegar (9), shallot (23), thyme (13), tomatoes (95)

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