Braised Endive With Leeks Food

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BRAISED BELGIAN ENDIVES



Braised Belgian Endives image

See how easy it is to make deliciously sweet and tender braised Belgian endives with this simple recipe. It can be cooked on the stove or in the oven.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
10 to 12 Belgian endives
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/3 cup water, or chicken stock or white wine
Optional: 1 teaspoon sugar

Steps:

  • To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
  • To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.​)
  • Enjoy.

Nutrition Facts : Calories 79 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 5 g, Protein 2 g, SaturatedFat 4 g, Sodium 138 mg, Sugar 0 g, Fat 6 g, ServingSize Serves 4, UnsaturatedFat 0 g

TENDER BRAISED LEEKS



Tender braised leeks image

These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken

Provided by Barney Desmazery

Categories     Side dish, Supper

Time 40m

Number Of Ingredients 10

6-8 leeks
1 tsp olive oil
2 tsp coriander seeds
3 thyme sprigs
2 bay leaves
125ml white wine
1 garlic clove with the skin on, bashed
pinch caster sugar
85g green olive , very roughly chopped (optional)
large handful chopped flat-leaf parsley , to serve (optional)

Steps:

  • Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
  • Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

BRAISED ENDIVE



Braised Endive image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

4 tablespoons (1/2 stick) unsalted butter
3 large Belgian endive, halved lengthwise
Coarse salt and freshly ground pepper

Steps:

  • In a skillet large enough to hold endive in one layer, melt butter over medium-high heat. Add endive, and cook, turning occasionally, until brown all over, about 7 minutes.
  • Cover with a parchment-paper round, and then a tight-fitting lid. Reduce heat to very low, and cook until tender when pierced with the tip of a knife, 20 to 30 minutes. Season with salt and pepper, and serve immediately.

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.

Provided by Bergy

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 Belgian endive, rinsed,patted dry and root end cut off (about 1 1/4 lbs)
1 1/2 tablespoons butter
1/2 teaspoon sugar
2 tablespoons fresh lemon juice
1/2 cup low sodium chicken broth
1 tablespoon dried herbs (oregano, basil, rosemary or marjoram)
1 tablespoon chopped fresh parsley
pepper

Steps:

  • Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
  • Bring to a boil, cover pan and braise the endive for 3 minutes.
  • Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
  • Uncover the pan, raise heat to medium High.
  • Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
  • Serve ASAP.

Nutrition Facts : Calories 118.7, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 139.7, Carbohydrate 18.2, Fiber 15.9, Sugar 1.8, Protein 6.9

BRAISED ENDIVE WITH LEEKS



Braised Endive With Leeks image

Provided by Moira Hodgson

Categories     side dish

Time 35m

Yield 10 servings

Number Of Ingredients 7

20 endive
4 medium leeks
3 tablespoons peanut or vegetable oil
5 tablespoons unsalted butter
2 1/2 cups chicken stock (preferably homemade)
Coarse salt and freshly ground pepper
4 tablespoons chopped chervil or parsley

Steps:

  • Preheat oven to 325 degrees.
  • Rinse the endive but leave the heads whole. Slice the leeks, trimming the roots and withered leaves. Rinse them thoroughly in several changes of cold water, making sure you have removed all the grit. Do not worry if the slices come apart.
  • Place the sliced leeks across the bottom of a buttered shallow baking dish just big enough to hold the endive in one layer (use two dishes if necessary). Arrange the endive on top and add the butter, cut into pieces, and the chicken stock. Season to taste with salt and pepper.
  • Cover with wax or foil paper and bake until the endive is tender (about 30 or 40 minutes) and the liquid has reduced to a syrupy glaze. (Remove the paper during cooking, about halfway through, if necessary to reduce the liquid).
  • Sprinkle with chervil or parsley and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 500 milligrams, Sugar 2 grams, TransFat 0 grams

CARAMELIZED ENDIVES AND LEEKS



Caramelized Endives and Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 22m

Number Of Ingredients 0

Steps:

  • Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

3 tablespoons unsalted butter, divided
4 Belgian endives, sliced in half, lengthwise
Salt and pepper
1 1/2 cups vegetable stock

Steps:

  • In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

EASY BRAISED LEEKS



Easy Braised Leeks image

Make and share this Easy Braised Leeks recipe from Food.com.

Provided by DrGaellon

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

6 large leeks
1 tablespoon olive oil
1 cup vegetable broth
kosher salt, to taste
ground black pepper, to taste

Steps:

  • Preheat the oven to 425°F.
  • Trim off the roots and dark green parts of the leeks. Slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit about 10 minutes, until the grit falls to the bottom of the bowl. Lift the leeks out of the bowl and change the water, rinsing the leeks again, checking between the folds to make sure all the grit is gone. Dry the leeks with a paper towel.
  • Spray a 9x13" baking dish with nonstick cooking spray. Set the leeks in the baking dish, cut side up. Brush with the olive oil. Roast 20 minutes, tossing halfway through to make sure they don't get too brown. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Season with kosher salt and pepper. Serve immediately.

BRAISED LEEKS WITH LEMON



Braised Leeks with Lemon image

Categories     Vegetable     Side     Quick & Easy     Low/No Sugar     Lemon     Leek     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 4

4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
2 tablespoons unsalted butter
1/4 cup chicken broth
1 teaspoon freshly grated lemon zest

Steps:

  • In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

BRAISED ENDIVES



Braised Endives image

Endives have a couple of things going for them: they're grown inside (mostly in the dark, so they stay white), so they're fresh all year round; they have great form and nice crunchy texture; they are unusually bitter, but in a pleasant way. Cooked-especially with good stock-they are elegant and delicious. Other vegetables you can prepare this way: leeks (split and washed), romaine lettuce (quartered, the long way), or any root vegetable-especially carrots.

Yield makes 4 servings

Number Of Ingredients 5

2 tablespoons butter or extra virgin olive oil
4 Belgian endives, trimmed
Salt and black pepper to taste
3/4 cup chicken or vegetable stock, preferably homemade (page 160 or 162), white or red wine, or water
Fresh lemon juice to taste

Steps:

  • Preheat the oven to 350°F. Put the butter in a flameproof casserole or an ovenproof skillet with a lid over medium heat. When the butter melts, add the endives, along with a sprinkling of salt and pepper. Add the stock, cover, and bring to a boil.
  • Put the dish in the oven and cook for 30 to 40 minutes, until the endives are very tender and almost-but not quite-falling apart. (You can prepare the dish to this point, let sit for up to an hour, then reheat in the oven.) Sprinkle with a little lemon juice and serve.
  • Add 1/4 cup minced bacon or prosciutto along with the stock.

TOM COLICCHIO'S BRAISED ENDIVE



Tom Colicchio's Braised Endive image

This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1/2 white onion, sliced
1 medium carrot, sliced
1 medium celery stalk, peeled and sliced
Coarse salt and freshly ground pepper
1 bay leaf
1 sprig thyme
9 Belgian endive, trimmed and discolored leaves removed
3/4 cup white-wine vinegar
6 tablespoons dry white wine
6 tablespoons verjus

Steps:

  • In a large straight-sided skillet, heat olive oil over medium heat. Add onion, carrot, and celery. Season with salt and pepper. Cook, stirring occasionally until vegetables are tender, about 20 minutes. Add bay leaf, thyme, and endives. Stir to coat with oil. Add vinegar, wine, verjus, and enough water to cover. Season again with salt and pepper.
  • Cover with parchment paper and then the lid. Simmer over medium-low heat until endives are tender when pierced with the tip of a knife, about 50 minutes. Discard bay leaf. Halve endive lengthwise, and serve with some of the braising liquid.

BRAISED ENDIVES



Braised endives image

This is very quick to prepare and is a winner anytime on a cold day.

Provided by lorilf

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Fry your chopped onions until transparent. Fry your chorizo cut in small slices until slightly browned. Cut your endives in halves and place, flat side down, in the bottom of your pressure cooker. Pour in the wine and water. Close the lid on your pressure cooker and let it do the work. Once it is steaming, cook for a further 15 minutes and it is ready to eat!

BRAISED LEEKS WITH GARLIC



Braised Leeks with Garlic image

Found this recipe in a book called Cook right for your type (about food for different blood groups). Sounded so interesting and is very delicious

Provided by Sarah

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 leeks, washed well and sliced thinly
6 cloves garlic, peeled and sliced paper thin
2 carrots, peeled and sliced thinly
2 tablespoons olive oil, more if needed

Steps:

  • Heat oil in a skillet.
  • Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
  • Add leeks and carrots, tossing gently to coat with oil and garlic.
  • Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
  • Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
  • Serve hot as an interesting side dish.

Nutrition Facts : Calories 133.2, Fat 7.1, SaturatedFat 1, Sodium 39.7, Carbohydrate 17, Fiber 2.5, Sugar 4.9, Protein 1.9

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