Caramelized Endives With Crème Fraîche

Fabulous tasting. Cooked endives are a whole different vegetable than the fresh ones.

The cooking completely alters the endives into a whole new vegetable. Very very tasty. Watch out for too much burn when starting to cook out cut side down.

This is a great way to pair endive with a rich dish. The tartness of the topping makes an interesting contrast with fatty meat. Definitely will make again. I think it is important not to overcook the halves; a bit of firmness is necessary. This means, given that endive come in various sizes, the cook needs to use personal judgment on how long to brown each side, how long to broil, and how to move the pan to ensue that the broil is even.

Sour cream works great!

WOW. Talk about memorable and decadent flavors. I added pancetta, feta, and chives as garnish, but it would have been just as good without! In future I may add a bit of anchovy paste to the creme fraiche mixture for an extra oomph of umami. Definitely making again.

Excellent! Used romaine chunks because endive is not available in South Dakota right now. Grilled smoky flavor was amazing. My husband added soy sauce at the end for a new nuance.

I lived in Belgium and watched endive under cultivation, always impressed with the care required. The roots are nurtured and finally allowed to grow in poly tunnels. Plants are kept from the light to keep them white. They should be covered in the markets. This was a powerful dish. For subtlety and ease, I simply split them and cook them face down in butter until slightly brown. Turn, cover, and cook until tender, s&p, cover with slices of Gruyere, replace pan lid to melt cheese. Easy and good.

This was absolutely amazing. I followed the recipe exactly and wouldn't change a thing. I had a lot of extra creme fraiche/mustard mixture though, so I'll definitely get a few extra endive next time, because I could have easily eaten a huge plate of this.

this was a great way to enjoy endive. even my kids ate it! definitely a keeper.

A French classic, the mustard mixture an excellent improvement, a sophisticated taste profile. Taming of the leaves achieved with a piece of string. Often served with a wide ribbon of cured, smoked ham (try Fresh Direct's, thick cut) wrapped around the finished halves, or with whole slices, cannoli-style for a main course. Of course, times in recipe are approximate, that's were eyes come in handy.

A French classic, the mustard mixture an excellent improvement, a sophisticated taste profile. Taming of the leaves achieved with a piece of string. Often served with a wide ribbon of cured, smoked ham wrapped around the finished halves, or with whole slices, cannoli-style for a main course. Of course, times in recipe are approximate, that's were eyes come in handy.

Everyone raved about this dish! I made it exactly as written, except for having my skillet about 6 inches from the broiler heat - I've burned too many things, so decided to play it safe. I served this with Melissa Clark's Roasted Chicken and Potatoes with Arugula and Garlic Yogurt (everyone loved that, too!).

A most original and subtle combination and melding of flavors, and so easy! Thanks, Mr. Tanis, for a most welcome addition to the veggie repertoire.

@mary sojourner: goodness! I had the sense this fridge was perhaps left a bit OVER filled—more than ysenta’s wife might have wanted if she were gone for a fortnight. And, in the assumptions made department, it’s 2018–you’re perhaps assuming only men have wives ;-)

This dish is fabulous! Elegant and satisfying, and a welcome new side dish in the middle of winter when you get tired of the same old veg. I added an extra teaspoon of Dijon to give a little more zing. I look forward to making it again.