Braised Endive

Preparation info

  • 6

    • Difficulty


    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 heads of endive
  • stock
  • glaze, if available
  • mirepoix (see Braised Celery)


Cut off the stumps of the endive and discard any outer leaves that are discoloured or tough. Wash in several waters, then parboil in salted water 10 min. to remove bitter flavour. Drain well, pressing out water with the fingers. Braise and serve as for Braised Celery.