Braised Endive With Framboise Recipe - Cooking Index
Braised Endive With Framboise Recipe - Cooking Index
| 1 lb | 454g / 16oz | Small belgian endives - trimmed and quartere |
| 5 tablespoons | 75ml | Softened sweet butter |
| 1/4 cup | 59ml | Eau-de-vie de framboise |
| White pepper | ||
| Fresh lemon juice - (opt) |
Select Belgian endives that are tightly closed and small.
In a skillet, cook the endives in 3 tablespoons of the butter over low heat, turning them to coat them with the butter, for 10 minutes. Add 2 tablespoons of the framboise, the white pepper, and salt to taste. Simmer the mixture for 1 minute. Transfer the endives with a slotted spoon to a serving dish and keep them warm in a preheated 250F oven.
Add the remaining 2 tablespoons framboise to the skillet, simmer the pan juices, stirring, for 1 minutes, and remove the skillet from the heat. Swirl in the remaining 2 tablespoons butter, pour the sauce over the endives, and sprinkle the endives with lemon juice if desired.
Source:
Emeril Lagasse
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