Buttered Belgian Endive
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
belgian endive
heads |
*
|
| 2 | tablespoons |
butter
or margerine |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
water
|
|
| ½ | each |
lemon
juice |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
belgian endive
heads |
*
|
| 3E+1 | ml |
butter
or margerine |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
water
|
|
| 0.5 | each |
lemon
juice |
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
Rub the butter over the bottom of a shallow flameproof casserole or skillet.
Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1 inch thick.
Put them in the pan with salt and pepper to taste, lemon juice and water.
Press a piece of buttered foil on top of the endive and cover with a lid.
Cook over low heat for 7 to 8 minutes or until the endive is tender.
Shake the pan occasionally.
Sprinkle with the chopped parsley and serve.
