Thursday, October 28, 2010

Side Dish: Caramelized Endive

I saw Jacque Pepin do something like this once so it's become a great side dish stand-by. I just take a bunch of endives, split them down the middle, and in a hot pan with a little Earth butter, olive oil, and a pinch of sugar, I lay them face down, put the lid on, and let them caramelize. The lid helps steam-cook them and reduce the bitterness of the endive. Then I turn them over and give them a bit more time to cook in what's left at the bottom of the pan.

They actually cook pretty quickly so keep an eye on them.

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