Braising tames the bitterness of Belgian endive and turns it soft and sweet. Browning the halves in butter first gives them a caramelised crust, and the juices boil down to a buttery lemon glaze.
Braising tames the bitterness of Belgian endive and turns it soft and sweet. Browning the halves in butter first gives them a caramelised crust, and the juices boil down to a buttery lemon glaze.
Braising tames the bitterness of Belgian endive and turns it soft and sweet. Browning the halves in butter first gives them a caramelised crust, and the juices boil down to a buttery lemon glaze.
Braising tames the bitterness of Belgian endive and turns it soft and sweet. Browning the halves in butter first gives them a caramelised crust, and the juices boil down to a buttery lemon glaze.
Braising tames the bitterness of Belgian endive and turns it soft and sweet. Browning the halves in butter first gives them a caramelised crust, and the juices boil down to a buttery lemon glaze.
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