Ingredients with Measurements:
- 4 Belgian endives, halved lengthwise
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Melt the butter in a large skillet over medium heat.
2. Add the endives, cut side down, and cook for 5-7 minutes or until golden brown.
3. Sprinkle the brown sugar over the endives and cook for another 2-3 minutes or until the sugar has caramelized.
4. Add the balsamic vinegar to the skillet and cook for 1-2 minutes or until the vinegar has reduced and thickened.
5. Season with salt and pepper to taste.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 105
Fat: 5g
Carbohydrates: 14g
Protein: 2g
Fiber: 4g
Sugar: 10g
Sodium: 60mg
Substitutions for ingredients:
- You can use regular endives instead of Belgian endives.
- You can use olive oil instead of butter.
- You can use white sugar instead of brown sugar.
Variations:
- Add chopped garlic or shallots to the skillet for extra flavor.
- Top the caramelized endives with crumbled goat cheese or blue cheese.
- Add chopped walnuts or pecans to the skillet for crunch.
Tips and tricks:
- Make sure to cook the endives until they are golden brown before adding the sugar.
- Use tongs to flip the endives over to prevent them from falling apart.
- Be careful when adding the balsamic vinegar to the skillet as it may splatter.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the caramelized endives in the microwave or in a skillet over low heat until warmed through.
Presentation ideas:
Serve the caramelized endives on a platter or individual plates.
Garnishes:
Garnish with chopped fresh herbs such as parsley or thyme.
Pairings:
Pair with roasted chicken or pork, mashed potatoes, or a green salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or rice pilaf.
Troubleshooting advice:
If the sugar is not caramelizing, increase the heat slightly and cook for a few more minutes.
Food safety advice:
Make sure to wash the endives thoroughly before cooking.
Food history:
Belgian endives were first cultivated in the 1800s in Belgium and are now a popular vegetable in many parts of the world.
Flavor profiles:
The caramelized endives have a sweet and tangy flavor from the brown sugar and balsamic vinegar.
Serving suggestions:
Serve the caramelized endives as a side dish or as a topping for crostini or bruschetta.
Related Categories
Cooking Method: N/A
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Region: Belgian
Taste: Sweet, Tangy, Savory, Caramelized, Balsamic