Braised Endive With Leeks
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 servings
- 20endive
- 4medium leeks
- 3tablespoons peanut or vegetable oil
- 5tablespoons unsalted butter
- 2½cups chicken stock (preferably homemade)
- Coarse salt and freshly ground pepper
- 4tablespoons chopped chervil or parsley
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
152 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 500 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 325 degrees.
- Step 2
Rinse the endive but leave the heads whole. Slice the leeks, trimming the roots and withered leaves. Rinse them thoroughly in several changes of cold water, making sure you have removed all the grit. Do not worry if the slices come apart.
- Step 3
Place the sliced leeks across the bottom of a buttered shallow baking dish just big enough to hold the endive in one layer (use two dishes if necessary). Arrange the endive on top and add the butter, cut into pieces, and the chicken stock. Season to taste with salt and pepper.
- Step 4
Cover with wax or foil paper and bake until the endive is tender (about 30 or 40 minutes) and the liquid has reduced to a syrupy glaze. (Remove the paper during cooking, about halfway through, if necessary to reduce the liquid).
- Step 5
Sprinkle with chervil or parsley and serve.
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Cooking Notes
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Alien57
This needs more cooking time than 30-40 minutes, at any rate in my oven. These are not vegetables that are at their best under-cooked, or, heaven forbid, crunchy. They need to absorb the flavor, and they need to be tender. It was delicious (I reduced the amount of stock by a quarter, and made up the volume with white wine), but it took more like an hour and 15 minutes.
Russ
It's easy and makes a nice side. What can be wrong with endives and leeks--except the price of endive! I got mine at Trader Joe's (if I'm allowed to say that here).
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