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Belgian
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Brenda's Belgium Endives |
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Brenda's Belgium Endives - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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Endive |
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1/2 tsp
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Butter |
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1/2 tsp
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Olive oil |
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Fresh cut corn off the cob |
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Cream of potatoe soup |
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Salt and pepper to taste |
| OPTIONAL |
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1
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-(up to) |
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2 cup
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Mashed potatoes |
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1/4 cup
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Cheddar cheese |
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1/4 cup
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(or more) chicken stock |
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| Method: |
OK, I'm feeling a little guilty and felt I should submit a recipe or two.
Here goes...I made this first one up. I had some leftover potatoe soup and used it as a sauce.
Cut each Endive in half lengthwise and saute cut side down in equal parts butter and olive oil (1/2 tsp each, to prevent butter from burning) on medium heat for 5 to 7 minutes.
Transfer Endives to baking dish. Sprinkle fresh cut corn off the cob over Endives. Pour cream of Potatoe soup over Endives and corn. [If time permits
(and you feel a little adventurous), blend 1 to 2 cups mashed potatoes with 1/4 cup cheddar cheese and 1/4 cup (or more) chicken stock to make smooth sauce.] Season with salt and pepper to taste.
Bake in 350! oven for 20-30 minutes or until tender. After removing from oven sprinkle with chives and serve.
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