** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Rub the butter over the bottom of a shallow flameproof casserole or skillet.
2. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1" thick.
3. Put them in the pan with salt and pepper to taste, lemon juice and water.
4. Press a piece of buttered foil on top of the endive and cover with a lid.
5. Cook over low heat for 7-8 minutes or until the endive is tender.
6. Shake the pan occasionally. Sprinkle with the chopped parsley and serve.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Citric Acid allergies.