Caramelized Endives With Crème Fraîche
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium Belgian endives
- 2tablespoons unsalted butter
- Salt and pepper
- ½cup crème fraîche
- 2teaspoons Dijon mustard
- 1tablespoon lemon juice
- 1teaspoon chopped tarragon
- 1teaspoon finely minced chives
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
118 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim ¼ inch from the bottoms and discard. Halve each endive lengthwise, keeping the leaves connected at the base.
- Step 2
Heat the broiler to high. Set a large wide skillet over medium-high heat. Add butter and swirl to coat. When butter begins to sizzle, arrange endive halves in one layer, cut side down. Season with salt and pepper and let cook for about 5 minutes, until lightly browned. Adjust the heat so that the endives cook slowly and do not scorch. Turn endives over, sprinkle with salt, and cook for another 5 minutes.
- Step 3
Meanwhile, in a small bowl, stir together crème fraîche, mustard and lemon juice. When endives are cooked on both sides, smear the cut surfaces liberally with this mixture.
- Step 4
Place skillet under broiler, about 3 inches away from heat source. Broil for about 5 minutes, until well browned, crisped and bubbling.
- Step 5
In a small bowl, combine tarragon, chives and parsley.
- Step 6
Transfer endives to a serving platter or individual plates. Drizzle with any remaining juices in pan. Sprinkle herbs on top and serve immediately.
Private Notes
Comments
When it says to cook for about five minutes, try four instead. This tended to burn before the five minutes, even though I was on medium-high like it said. End result didn't impress or gel into a cohesive flavor, still tasted the individual parts. Wouldn't make again. I'm an adventurous/experienced cook, but have only ever had ho hum results with David Tanis' recipes. I know he cooked at Chez Panisse for years, but it's not translating to the written form somehow.
Very interesting if you have too much endives and don't want to eat Salad. My wife is two weeks abroad and had left a full fridge. This recipe is much better than only being an endive crusher. Its a litte energetic because of the butter and creme fraiche. Next time i will be very economical with the butter. The good taste lasts for a long time and the hunger doesn 't come back in the evening. Great recipe and easy to cook .
This dish is fabulous! Elegant and satisfying, and a welcome new side dish in the middle of winter when you get tired of the same old veg. I added an extra teaspoon of Dijon to give a little more zing. I look forward to making it again.
Fabulous tasting. Cooked endives are a whole different vegetable than the fresh ones.
The cooking completely alters the endives into a whole new vegetable. Very very tasty. Watch out for too much burn when starting to cook out cut side down.
This is a great way to pair endive with a rich dish. The tartness of the topping makes an interesting contrast with fatty meat. Definitely will make again. I think it is important not to overcook the halves; a bit of firmness is necessary. This means, given that endive come in various sizes, the cook needs to use personal judgment on how long to brown each side, how long to broil, and how to move the pan to ensue that the broil is even.