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.
- 5 Heads of Belgian Endive
- ¼ # Butter
- 2 C Chicken Stock
- 1 T Salt
- 1 t Black Pepper
- Cut each endive in half, removing the root end and any discolored leaves in the process.
- 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.
- 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.
- Add the chicken stock to the pan once the butter is ready.
- Bring the stock to a boil and lower to a simmer.
- Cover the pan with a lid and cook for fifteen to twenty minutes.
- At this point the endive should be soft and the stock should have reduced by half.