Braised Endive with Framboise
Yield
6 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
belgian endive
trimmed, quartered lengthwise |
|
| 5 | tablespoons |
butter, unsalted
softened |
|
| ¼ | cup |
framboise (raspberry brandy)
|
* |
| 1 | x |
white pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
belgian endive
trimmed, quartered lengthwise |
|
| 75 | ml |
butter, unsalted
softened |
|
| 59 | ml |
framboise (raspberry brandy)
|
* |
| 1 | x |
white pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Directions
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 250 degrees F 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.
