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
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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.