Caramelized Endives With Crème Fraîche
Belgian endive makes a great salad, but it is also terrific when cooked. The flavor is reminiscent of artichoke, but juicier. These creamy, caramelized ones are perfect for a first course or may be an accompaniment for nearly any main course, especially in winter.
- Serves: 4 persons
- 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
Step 1Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1/4 inch from the bottoms and discard. Halve each endive lengthwise, keeping the leaves connected at the base.
Step 2Heat 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 3Meanwhile, 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 4Place skillet under broiler, about 3 inches away from heat source. Broil for about 5 minutes, until well browned, crisped and bubbling.
Step 5In a small bowl, combine tarragon, chives and parsley.
Step 6Transfer endives to a serving platter or individual plates. Drizzle with any remaining juices in pan. Sprinkle herbs on top and serve immediately.