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pan-frying, slow cooking
Belgian Endive with Thyme Recipe-1139

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Slow cooking reduces endive's natural bitterness. Good with grilled lamb chops.

Yield: 4 servings
Prep time: 5 Mins
Cooking time: 30 Mins


  • 2 tbsp olive oil
  • 4 heads of Belgian endive
  • 1 shallot, chopped
  • 2 sprigs of thyme
  • 1 bay leaf
  • Salt and freshly ground pepper


1. Heat the oil in a large deep frying pan over medium heat. Add the endives, shallot, thyme, and bay leaf. Cook, turning the endives occasionally, for about 3 minutes, until they are golden all over.

2. Add 2 tbsp water and reduce the heat to low. Cover the pan and simmer for 20–25 minutes, or until the endives are tender when pierced with a knife. Season with salt and pepper, then serve with the pan juices spooned over.


Leftovers can be sliced and tossed with orange segments and vinaigrette to make a salad.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

151kcal (8%)
270mg (27%)
34mg (57%)
558mcg RAE (19%)
0mg (0%)
404mg (17%)
1g (6%)
8g (12%)
4mg (24%)

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