Best 9 Braised Endive With Avgolemono Sauce Recipes

BRAISED ENDIVE

Steps:

• In a skillet large enough to hold endive in one layer, melt butter over medium-high heat. Add endive, and cook, turning occasionally, until brown all over, about 7 minutes.
• Cover with a parchment-paper round, and then a tight-fitting lid. Reduce heat to very low, and cook until tender when pierced with the tip of a knife, 20 to 30 minutes. Season with salt and pepper, and serve immediately.

BRAISED ENDIVE WITH AVGOLEMONO SAUCE

Steps:

• Soak the endive in salted ice water for about 15 minutes. Drain and remove as much moisture as possible.
• In a large skillet, over medium, melt butter. Add endive, lightly season with salt and pepper . Add lemon juice and saute lightly 2 to 3 minutes on each side.
• Add chicken stock and bring to a simmer. Lower heat to maintain a simmer and simmer uncovered 25 to 30 minutes or until tender. Remove skillet from heat.
• In small bowl of electric mixer, beat eggs until light and frothy. Add flour and continue to beat. Slowly add lemon juice; gradually drizzle in hot broth from the skillet.
• Return skillet to low heat. Pour egg-lemon sauce over endive, shaking pan back and forth to incorporate avgolemono sauce with endive and to thicken sauce.
• Serve immediately.

BRAISED BELGIAN ENDIVE

Steps:

• In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

CHICKEN BREASTS WITH ORZO, CARROTS, DILL, AND AVGOLEMONO SAUCE

Steps:

• In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes. Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
• Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
• In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle. Put the orzo and carrots on plates and top with the chicken and sauce.

BRAISED ENDIVE WITH ORANGE

Steps:

• Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive. Cover endive with cheesecloth to keep it submerged, reduce heat to medium low, and cover; simmer until tender, about 45 minutes.
• Transfer endive to a plate, and cover with cheesecloth to keep warm. Continue simmering liquid until syrupy and slightly thick, about 20 minutes.
• Slice heads of endive in half lengthwise; add to syrup. Add orange slices, and toss to coat. Toss again, and serve.

BRAISED ENDIVE

Steps:

• Wash endive and trim the stem ends.
• Put endive in one layer in a saucepan large enough to hold them in one layer. Sprinkle endive with salt and pepper, cumin and lemon juice. Add water and butter and cover tightly. Bring to a boil and simmer for about 25 minutes until water is evaporated. Uncover endive and brown lightly on both sides. Serve immediately.

SAUTéED ENDIVE WITH BALSAMIC BUTTER

Steps:

• Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
• Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
• Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.

BRAISED ENDIVE WITH HAM AND GRUYèRE

Steps:

• To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
• Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
• Preheat the oven to 400°F.
• To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
• Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

BRAISED ENDIVES

Steps:

• Trim off and discard any discolored leaves from the outside of the endives. Put the endives in a saucepan and add 1 tablespoon of the butter and the lemon juice, salt, pepper, sugar and water. Cover tightly; bring to a boil and simmer 30 minutes or until tender.
• Drain the endives and press them gently to remove any excess moisture.
• Heat the remaining butter in a nonstick skillet large enough to hold the endives in one layer. Brown the endives on all sides over medium-high heat. They should be light brown when cooked.