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Inn at Honey Run News

Cooking from Home: Brown Butter Endive

Posted on April 14, 2020
in Chef's Blog, Recipes

Cooking from Home is a series our Executive Chef, Bret Andreasen, began during the COVID-19 pandemic. Our hope is simply to bring a little bit of the comfort and delight of Tarragon into your homes.


This recipe is incredibly simple but is a staple in my home! It makes a great side but can also be enjoyed in a bowl with the broth, served over egg noodles or steamed rice.

Happy Cooking!


Ingredients:

  • 5 Heads of Belgian Endive
  • ¼ # Butter
  • 2 C Chicken Stock
  • 1 T Salt
  • 1 t Black Pepper

Method:

  1. Cut each endive in half, removing the root end and any discolored leaves in the process.
  2. Melt the butter in a large sauté pan over medium heat. Once the butter is melted add the endive, cut side down, and cook for approximately five minutes, or until the endive is a dark golden brown.
  3. Flip the endive and cook for an additional three minutes. By the end the butter should be browned and nutty but not burned so adjust the heat as needed.
  4. Add the chicken stock to the pan once the butter is ready.
  5. Bring the stock to a boil and lower to a simmer.
  6. Cover the pan with a lid and cook for fifteen to twenty minutes.
  7. At this point the endive should be soft and the stock should have reduced by half.

 


 

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The Inn at Honey Run

6920 County Road 203, Millersburg, Ohio 44654
Phone: 330-674-0011
Fax: 330-667-4210

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