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Categories:Viewed: 74 - Published at: 5 years ago
Ingredients
- 8 Belgian endive heads
- 2 Tbsp. butter
- salt and pepper to taste
- 2 Tbsp. water
- 1/2 tsp. lemon juice
- 1 Tbsp. parsley leaves, finely chopped
Method
- 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.
