Braised Belgian Endive with Caramelized Vegetables.

Makes 4 to 6 servings


  • 1 tablespoon olive oil
  • 4 Belgian endive, cut in half lengthwise
  • 2 oz pancetta or bacon, cut into small dice
  • 2 shallots, finely chopped
  • 1 carrot, cut into small dice
  • 1 celery stalk, peeled and cut into small dice
  • 1 bay leaf
  • 1 thyme sprig
  • 1 cup Chicken Broth, warmed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped parsley


  1. Lightly heat the olive oil in a large sauté pan. Add the endive and brown on both sides, about 5 minutes. Transfer to a plate.
  2. Render the pancetta or bacon in the same sauté pan over medium heat until crispy, about 10 minutes. Transfer the pancetta to the plate with the endive.
  3. Sauté the shallots in the same pan in the remaining fat until aromatic, about 2 minutes. Add the carrot and cook until lightly browned, about 4 minutes, then add the celery. Return the endive to the pan and add the bay leaf and thyme.
  4. Add the broth and bring to a simmer. Season with salt and pepper. Cover the pan with a lid or a piece of parchment paper and simmer until the liquid has evaporated and the endive is tender, about 4 minutes.
  5. Remove the bay leaf and thyme sprig and transfer the endive to a serving platter. Swirl the butter and herbs into the pan and then pour over the endive. Serve warm.

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