Butter Steamed Chicory
Chicons étuvés au beurre: whole Belgian endives braised gently in foaming butter with lemon juice, a pinch of brown sugar to temper the bitterness, and freshly grated nutmeg.
Ingredients
- • 6 medium fresh Belgian endives (chicons/witloof)
- • 40g salted Belgian butter
- • 1 tbsp fresh lemon juice
- • 1 tsp blond cassonade sugar (cassonade blonde)
- • 50ml water or light vegetable broth
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly ground white pepper
Preparation Steps
Wipe the endives with a damp cloth, trim a thin sliver off the base, and cut a small cone out of the core to remove the bitter root centre without detaching the leaves.
Melt the butter in a wide lidded skillet over medium heat. Lay the endives in a single layer, turning gently for 3 minutes until lightly coloured.
Add the lemon juice, cassonade sugar, water, salt, and nutmeg. Cover with a circle of baking parchment directly touching the endives, put on the lid, and cook on low heat for 20 minutes until meltingly tender.
Remove the lid and parchment. Increase the heat for 2 minutes, basting the endives with the pan juices until glossy and amber-glazed, then serve immediately.