| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg07 | 4 | servings | ||
INGREDIENTS
| 8 | Endive; cored | |
| 2 | tb | Unsalted butter |
| Water | ||
| 1 | pn | Salt |
| 1 | pn | Sugar |
| 2 | ts | Fresh lemon juice |
INSTRUCTIONS
Rinse the endives under cold running water but do not dry. Melt the butter in a large deep skillet. Add the endives, 1/4 cup of water and the salt and sugar. Cover and cook over low heat, turning occasionally, until the endives are tender and carmelized, about 1 hour; add a bit of water if the endives look dry. Sprinkle with lemon juice and serve hot or at room temperature. Per serving: 205 Calories; 8g Fat (30% calories from fat); 11g Protein; 30g Carbohydrate; 16mg Cholesterol; 228mg Sodium Recipe by: Food & Wine, February 1999 Converted by MM_Buster v2.0l.
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