Food Recipes Dinner Braised Endive in Cream Sauce Be the first to rate & review! Braising takes the bitter edge off the endive. By Melissa Hamilton and Christopher Hirsheimer Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Hirsheimer and Hamilton Active Time: 15 mins Total Time: 35 mins Yield: 6 Belgian endive has a pleasant crunch and bitterness when served raw, but we also like its gentler, sweeter side. A braise in chicken stock removes the bitter edge from the leaves and makes them supple and tender, while a generous splash of cream mellows and enriches this dish from Melissa Hamilton and Christopher Hirsheimer. Ingredients 3 tablespoons unsalted butter 6 heads (about 1 1/2 pounds) whole Belgian endive, trimmed Kosher salt Freshly ground black pepper 1/2 cup chicken stock 2 large tarragon sprigs, divided 1/4 cup heavy cream Directions Melt butter in a large nonreactive sauté pan over medium. Add endives; season with salt and pepper. Cook, turning occasionally, until lightly browned, about 5 minutes. Reduce heat to low. Add stock and 1 tarragon sprig. Cover and cook until endives are tender, about 20 minutes. Transfer endives to a plate. Return pan to medium-high. Stir in the cream and cook, stirring often, until sauce has reduced to about 1/4 cup and coats the back of a spoon, 3 to 4 minutes. Spoon the cream sauce onto a warm serving platter and arrange endives on top. Garnish with leaves from remaining tarragon sprig. Originally appeared: March 2018 Rate It Print