Caramelized Endives With Crème Fraîche
medium Belgian endives
tablespoons unsalted butter
Salt and pepper
cup crème fraîche
teaspoons Dijon mustard
tablespoon lemon juice
teaspoon chopped tarragon
teaspoon finely minced chives
tablespoons chopped parsley
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Remove and discard a layer of exterior leaves from each endive so that only smooth and unblemished leaves are showing. Trim 1/4 inch from the bottoms and discard. Halve each endive lengthwise, keeping the leaves connected at the base.
Heat the broiler to high. Set a large wide skillet over medium-high heat. Add butter and swirl to coat. When butter begins to sizzle, arrange endive halves in one layer, cut side down. Season with salt and pepper and let cook for about 5 minutes, until lightly browned. Adjust the heat so that the endives cook slowly and do not scorch. Turn endives over, sprinkle with salt, and cook for another 5 minutes.
Meanwhile, in a small bowl, stir together crème fraîche, mustard and lemon juice. When endives are cooked on both sides, smear the cut surfaces liberally with this mixture.
Place skillet under broiler, about 3 inches away from heat source. Broil for about 5 minutes, until well browned, crisped and bubbling.
In a small bowl, combine tarragon, chives and parsley.
Transfer endives to a serving platter or individual plates. Drizzle with any remaining juices in pan. Sprinkle herbs on top and serve immediately.
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