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Chicons braisés
Chicons braisés (gestoofde witloof): Belgian endives braised slowly in butter until golden and tender
Belgian endive, called chicon in Wallonia and witloof in Flanders, is grown in the dark around Brussels and eaten all winter, from November to March. Braised slowly in butter with a pinch of sugar and a squeeze of lemon, the pale heads turn golden, soft and gently caramelised, with only a whisper of their raw bitterness left. Serve them beside mashed potatoes and a fried egg, or as a side for a Sunday roast. The usual mistake is crowding the pan and boiling them in their own water, which leaves them grey and bitter. Chef's tip: lay the heads in a single layer and press a round of baking paper on top, so they steam gently and then brown in the butter once the juices cook off.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 8 Belgian endives (chicory heads)outer leaves trimmed, halved lengthways
- 1 ⅜ oz butter
- 1 tsp sugar
- 1 tbsp lemon juice
- ½ cup water
- ½ tsp salt
- ¼ tsp black pepper
- 1 pinch ground nutmeg
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Method
0/3 doneStep 1: Melt 1 ⅜ oz butter in a wide lidded frying pan over a medium heat. Lay in the 8 Belgian endives (chicory heads) cut side down in one layer and cook for 5 minutes until lightly golden.
5 minStep 2: Sprinkle with 1 tsp sugar, ½ tsp salt and ¼ tsp black pepper, add 1 tbsp lemon juice and ½ cup water, press a round of baking paper on top and cover with the lid. Braise on a low heat for 25 minutes, until a knife slides easily into the core.
25 minStep 3: Remove the lid and paper, turn the heads and cook for 8–10 minutes more, turning once, until the liquid has gone and they are glossy and caramel-brown. Finish with 1 pinch ground nutmeg.
10 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 7 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicons braisés take?
- About 45 minutes in total: 5 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
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