Lightly saute the Belgian Endives in
butter in a shallow pan, over a hot fire.
Turn the Belgian Endives after one and
half minutes to saute both sides. Add
the other ingredients. Cover the pan
and let simmer for about 25 minutes.
Braised Belgian Endive enhances the
taste of the accompanying main course.
Serve Braised Belgian Endive with red
meat, veal, poultry, game.
Preparing Belgian Endive
Dips: Guacamole, Blue Cheese, and Salsa
Belgian Endive, Ham, and Cheese au Gratin
Braised Belgian Endive
Cream of Belgian Endive Soup
Scallops and Belgian Endive
Shrimp Salad with Belgian Endive
Belgian Endive and Fruit
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