Servings: 2-3

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Braised Vegetables with Endive


2 or 3 Belgian Endives
1 tablespoon butter or margarine
1 tablespoon Fresh Basil, Dill, Chervil, or Chives
1/2 cup chicken broth or stock
3/4 cup Frieda’s Baby Carrots peeled if desired, and trimmed
3/4 cup Frieda’s Pearl Onions, peeled, any color
1/3 cup dry white wine
Freshly ground pepper to taste
Fresh herb


Cut 1/4-inch form the bottom of each Belgian endive. Discard any wilted leaves. Place the Belgian endives in a heavy 2-quart saucepan. Top with pieces of butter and the chopped herbs. Pour the chicken broth into the pan. Bring to a boil, covered. Reduce the heat and simmer, covered, for 10 minutes. Add the carrots, pearl onions and wine and bring to a boil. Reduce the heat and simmer for 15 minutes longer, covered, until all of the vegetables are tender. Remove the vegetables from the pan with a slotted spoon.  Sprinkle with pepper and garnish with fresh herbs.