Braised Fennel And Endive Recipe - Cooking Index
Braised Fennel And Endive Recipe - Cooking Index
| 2 x | Belgian endive - (1/2 pound) | |
| 2 teaspoons | Olive oil | |
| 2 teaspoons | Garlic cloves - thinly sliced (large) | |
| 2 teaspoons | Fennel bulbs - halved lengthwise (medium) | |
| 1 cup | Canned vegetable broth | |
| 1/4 teaspoon | Salt | |
| 1/4 teaspoon | Pepper | |
| Fennel fronds - (optional) |
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
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.