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CATEGORY CUISINE TAG YIELD
Meats 1 servings

INGREDIENTS

6 Heads Belgium endive; core end removed
1 c Chicken stock or broth; (canned is fine)
1 c Dry white wine
1 ts Sugar
2 tb Butter or margarine
Salt and pepper; (to taste)

INSTRUCTIONS

In a skillet or fry pan, heat chicken broth with wine and sugar over
low heat. Add endives whole or cut in half lengthwise. Bring to a
boil, then cover and simmer for 10 to 15 minutes or until paring
knife pierces easily. Place on a serving platter and top with a white
sauce or margarine. Salt and pepper to taste. Serves 4-6.
Enjoy!
Converted by MC_Buster.
NOTES : One of our most favorite preparations of Belgium endive is as
a cooked, vegetable with a light sauce as shown below.
Converted by MM_Buster v2.0l.

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