sautéed /braised endive

2019-10-06

I had to drive 60 miles to Las Cruces to get them, but I got them! An entire case of 10 lbs. witloof, aka Belgian endive, beautiful quality too. Guess what was the first thing I did when I got home? Braised witloof.

And what is that Mexican soda doing there, you wonder? Witloof can be quite bitter. This is a soda that tastes remarkably like sangria wine. I braised the endive in it and some balsamic vinegar. Sweet & sour together. That sauce was remarkably good. Red wine or a sweet beer would work too, but the extra liquid is optional.

While this is quite good, it is NOT why I bought 10 lbs. The real masterpiece is still ahead: endive ham rolls, and together with that one its stovetop cousin, endive with ham & cheese béchamel sauce for the freezer. I'll make some witloof soup too of course, and I'll think up something else to do with it

INGREDIENTS

This is what you need for 2 servings:

2-4 endive heads
S&P
butter / olive oil

optional:

1 cup sangria señorial
OR red wine/ sweet dark table beer

Pic1: sangria-braised witloof
better cut away the bitter core

Directions

Cut the witloof in half lengthwise.
Cut away the bitter core. (Pic2)
Melt butter. (Pic3)
Add witloof flat side down, S&P to taste.
Simmer until nicely brown on the bottom side, 3-5 minutes over medium heat. (Pic4)
Turn the witloof over. Do same. (Pic5)
Optional: add sweet liquid, e.g. soda, (Pic6) fruit juice, red wine of sweet beer.
Reduce heat, cover and braise for 10-15 minutes until fully cooked through. (Pic7)
Serve with some sauce and enjoy. (Pic1)

Pic2: halve, cut core
Pic3: melt butter
Pic4: sauté

Pic5: turn over
Pic6: sangria señorial (or use real sangria wine)
Pic7: braise

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org