Braised Fennel And Endive

[Guest guest]

I presented this last Thanksgiving and it went over

big.

 

 

Braised Fennel And Endive

 

2 heads belgian endive

2 teaspoons olive oil

2 large garlic cloves, thinly sliced

2 medium fennel bulbs, halved lengthwise

1 cup canned vegetable broth

1/4 teaspoon salt

1/4 teaspoon pepper

fennel fronds, optional

 

Trim ends from endive. Cut endive in half lengthwise;

set side.

Heat oil in a large ovenproof skillet over low heat.

Add garlic, and saut‚ 5 minutes or until lightly

browned. Remove garlic with a slotted spoon, and set

aside.

Place fennel halves, cut sides down, in skillet, and

cook over medium heat for 5 minutes. Add endive

halves, cut sides down, and cook for 3 minutes or

until browned.

Add broth, salt, and pepper, and stir to deglaze pan.

Cover and bake at 400F for 30 minutes or until tender.

Serves 4.

 

 

 

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