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Catholic Recipe: Endives Braisees en Casserole


  • 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


Serves: 4

Prep Time: 3 hours

Difficulty: N/A

Cost: n/a

For Ages:n/a

Origin: Belgium


Food Categories (3)


Feasts (1)

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


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