Braised Belgian Endive

Honey is the secret in creating this deliciously carmelized vegetable.


8 heads Belgian endive
3 Tablespoons fresh lemon juice
salt and pepper
1 Tablespoon butter


Rinse endive. Discard outer leaves if brown. Trim base of each endive, keeping endive whole.

In a large pot, bring water to a boil and add dash of salt, 1 tablespoon honey and lemon juice. Place endive gently in water and cook 20 minutes or until tender. Drain water and place endive on a plate. When cooled, gently squeeze the liquid from each endive.

Warm 1 tablespoon honey over low heat and brush over endive. Sprinkle with salt and pepper.

In a large skillet melt butter over medium heat. Place endive in pan and cook 3 minutes on each side. Remove to serving plate. Warm remaining honey and brush over endive.

Serves: 4

golden blossom honey product