10 x 100 g endives
2 juice of lemons
50 g butter
salt and pepper
50 g grated Parmesan cheese
50 g melted butter
2 juice of lemons
50 g butter
salt and pepper
50 g grated Parmesan cheese
50 g melted butter
method
1. Remove any discoloured leaves and wash the endives.
2. Butter and season a shallow pan.
3. Place in the endives and sprinkle with the lemon juice.
4. Cover with buttered greaseproof paper and the lid.
5. Place in the oven at 175°C and braise for 30 minutes.
6. Remove from the liquid and place on a board. Cut in two lengthways and fold the top half underneath to form a triangular shape.
7. serve sprinkled with 50 g grated Parmesan cheese and 50 g melted butter glazed under the salamander grill.
2. Butter and season a shallow pan.
3. Place in the endives and sprinkle with the lemon juice.
4. Cover with buttered greaseproof paper and the lid.
5. Place in the oven at 175°C and braise for 30 minutes.
6. Remove from the liquid and place on a board. Cut in two lengthways and fold the top half underneath to form a triangular shape.
7. serve sprinkled with 50 g grated Parmesan cheese and 50 g melted butter glazed under the salamander grill.
serving amount
serves 10
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