| 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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