Braised Fennel And Endive

Recipe Ingredients

2		Belgian endive - (1/2 pound)
2 teaspoons	10ml	Olive oil
2 teaspoons	10ml	Garlic cloves - thinly sliced (large)
2 teaspoons	10ml	Fennel bulbs - halved lengthwise (medium)
1 cup	237ml	Canned vegetable broth
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
		Fennel fronds - (optional)

Recipe Instructions

Trim ends from endive. Cut endive in half lengthwise; set side.

Heat oil in a large ovenproof skillet over low heat. Add garlic, and saute 5 minutes or until lightly browned. Remove garlic with a slotted spoon, and set aside.

Place fennel halves, cut sides down, in skillet, and cook over medium heat for 5 minutes. Add endive halves, cut sides down, and cook for 3 minutes or until browned.

Add broth, salt, and pepper, and stir to deglaze pan. Cover and bake at 400F for 30 minutes or until tender. Yield: 4 servings (serving size: 1 endive half and 1 fennel half).

Source:
Cooking Light, Jan/Feb 1995, page 100

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