Buttered Belgian Endive Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: Belgian endive, heads
2 tbsp: Butter, or margerine
Salt and pepper to taste,
2 tbsp: Water,
1/2: Lemon, juice
1 tbsp: Parsley, leaves fine chop
Directions:
Rub the butter over the bottom of a shallow flameproof casserole or
skillet. Trim off the bottoms and any damaged outer leaves of the
endive and cut the heads into diagonal slices about 1" thick. Put
them in the pan with salt and pepper to taste, lemon juice and water.
Press a piece of buttered foil on top of the endive and cover with a
lid. Cook over low heat for 7-8 minutes or until the endive is
tender. Shake the pan occasionally. Sprinkle with the chopped parsley
and serve. Guy Atwood See ya soon.
Source from luhu.jp
skillet. Trim off the bottoms and any damaged outer leaves of the
endive and cut the heads into diagonal slices about 1" thick. Put
them in the pan with salt and pepper to taste, lemon juice and water.
Press a piece of buttered foil on top of the endive and cover with a
lid. Cook over low heat for 7-8 minutes or until the endive is
tender. Shake the pan occasionally. Sprinkle with the chopped parsley
and serve. Guy Atwood See ya soon.
Source from luhu.jp
Tags
Vegetables