Belgian endive stew
Instructions
Melt 30 g butter in an ovenproof dish, saucepan, cut brunoise the shallots, then sprinkle with sugar.
Add the Endive with salt and pepper, sauté briefly in butter, then add the lemon juice and white wine.
Let the liquid reduce for a few minutes, then pour into the baking dish the chicken broth.
Sprinkle the vegetables with some butter and close the pan with a sheet of foil.
Cook the vegetables in the oven at 180 degrees for about 20 minutes.
Meanwhile Peel the tomatoes and cut into cubes.
When the Endive is cooked, remove from the bowl and remove the core.
Pass through a sieve the cooking, add the rest of the butter, cold and cut into pieces, mix in the tomato and the chopped parsley and pour the sauce obtained over the vegetables.
Ingredients and dosing for 4 persons
- 4 tufts of belgian salad (endive) (80 g each)
- 60 g of butter
- 1 shallot
- 1 tablespoon of sugar
- Salt
- White pepper
- 1 lemon (juice)
- 8 cl of white wine
- 25 cl of chicken soup
- 1 tomato
- 50 g of parsley