Chicons Braisés
Slowly braised Belgian endives pan-roasted in butter until caramelised and golden on the edges, braised tender in chicken stock with nutmeg and brown cassonade sugar.
Ingredients
- • 6 fresh Belgian endives (chicons), trimmed
- • 45g butter
- • 1 tbsp brown cassonade sugar
- • 150ml chicken or vegetable stock
- • 1 tbsp lemon juice
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly ground black pepper
Preparation Steps
Trim the base of the endives and halve them lengthwise. Cut a small V-shape into the base of each half to trim the core.
Melt the butter in a large skillet over medium-high heat. Place the endives cut-side down, sprinkle with the brown cassonade sugar, and sear for 4 minutes until deeply golden brown.
Pour in the lemon juice and stock. Season with salt, black pepper, and freshly grated nutmeg. Turn the heat down to low, cover with a lid, and braise for 20 minutes until soft.
Uncover and let the braising liquid bubble down to a rich, glossy brown caramel glaze coating the endives, serving immediately alongside roast poultry or beef.