• 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.