Braised Belgian Endive

Honey is the secret in creating this deliciously carmelized vegetable.


8 heads Belgian endive


3 Tablespoons fresh lemon juice

salt and pepper

1 Tablespoon butter

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Rinse endive. Discard outer leaves if brown. Trim base of each endive, keeping endive whole.
In a large pot, bring water to a boil and add dash of salt, 1 tablespoon honey and lemon juice. Place endive gently in water and cook 20 minutes or until tender. Drain water and place endive on a plate. When cooled, gently squeeze the liquid from each endive.
Warm 1 tablespoon honey over low heat and brush over endive. Sprinkle with salt and pepper.
In a large skillet melt butter over medium heat. Place endive in pan and cook 3 minutes on each side. Remove to serving plate. Warm remaining honey and brush over endive.
Serves: 4