Liturgical Year : Recipes : Endives Braisees en Casserole

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Catholic Recipe: Endives Braisees en Casserole

INGREDIENTS

8 stalks endive
1 Tablespoon lemon juice
8 slices bacon
2 Tablespoons butter or margarine
3 carrots, pared and sliced
3 small onions, peeled and sliced
pinch savory
1 teaspoon salt
1 bay leaf
white pepper
1 cup canned chicken broth
2 Tablespoons cornstarch

Details

Serves: 4
Prep Time: 3 hours
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin: Belgium

Food Categories

Feasts

This casserole from Belgium is made of endive, bacon and vegetables.

DIRECTIONS

Clean endive well; blanch in boiling water to cover; add lemon juice. Let stand 5 minutes before draining. Wrap each stalk in a bacon slice. Melt butter or margarine in large top-of-stove casserole; do not brown; add carrots and onions; sauté 2 or 3 minutes. Lay endive-in-bacon on top; add savory, salt, bay leaf, white pepper to taste, and chicken broth. Bring mixture slowly to boil; cook gently 35 to 40 minutes. Before serving, blend cornstarch with a little cold water; pour into casserole; stir gently to mix; cook until thickened. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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