Braised Endives with Hazelnuts

Braising in apple juice helps tame the bitterness of cooked endive.

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Braising in apple juice helps tame the bitterness of cooked endive.



  • 2 Tbs. unsalted butter
  • 4 endives, halved lengthwise
  • 1 medium leek, thinly sliced (1/2 cup)
  • 2 Tbs. apple cider vinegar
  • 1 cup apple juice
  • 1/2 cup low-sodium vegetable broth
  • 1 tsp. chopped fresh thyme
  • 1 1/2 tsp. whole-grain mustard
  • 1 Tbs. heavy cream
  • 1/4 cup toasted hazelnuts, coarsely chopped
  • 2 Tbs. chopped parsley


1. Melt butter in skillet over medium-high heat. Place endives cut-side-down in skillet, and cook 8 minutes, or until browned. Transfer to plate, and add leek to pan. Cook 1 minute, then stir in vinegar. Simmer 2 minutes. Add juice, broth, thyme, and endives cut-side up, and bring to a simmer. Cover, reduce heat to low, and simmer 5 minutes.

2. Uncover; increase heat to medium-high. Simmer 10 minutes. Transfer endives to platter. Stir mustard and cream into liquid. Simmer 4 minutes, or until thickened. Serve endives garnished with pan sauce, nuts, and parsley.

Nutrition Information

  • Calories 168
  • Carbohydrate Content 13 g
  • Cholesterol Content 20 mg
  • Fat Content 13 g
  • Fiber Content 3 g
  • Protein Content 2 g
  • Saturated Fat Content 5 g
  • Sodium Content 65 mg
  • Sugar Content 7 g

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