Ingredients
8 heads Belgian endive
3 Tablespoons GOLDEN BLOSSOM HONEY
3 Tablespoons fresh lemon juice
salt and pepper
1 Tablespoon butter
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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
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
