| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Belgian | Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Small Belgian endives |
| trimmed and quartered | ||
| lengthwise | ||
| 5 | T | Softened sweet butter |
| 1/4 | c | Eau-de-vie de framboise |
| White pepper | ||
| Fresh lemon juice, opt |
INSTRUCTIONS
Select Belgian endives that are tightly closed and small. In a skillet, cook the endives in 3 tablespoons of the butter over low heat, turning them to coat them with the butter, for 10 minutes. Add 2 tablespoons of the framboise, the white pepper, and salt to taste. Simmer the mixture for 1 minute. Transfer the endives with a slotted spoon to a serving dish and keep them warm in a preheated 250F oven. Add the remaining 2 tablespoons framboise to the skillet, simmer the pan juices, stirring, for 1 minutes, and remove the skillet from the heat. Swirl in the remaining 2 tablespoons butter, pour the sauce over the endives, and sprinkle the endives with lemon juice if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 1.6mg
Sodium: <1mg
Potassium: 32.4mg
Carbohydrates: 5.7g
Fiber: <1g
Protein: <1g