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Caramelised Endive with Capers and Lemon
- Serves
8
- Difficulty
Easy
Published 1999
This dish makes a good, simple starter or an accompaniment to roast meats and game.
Ingredients
8 largeheads 60 g - juice of
Method
Trim any discoloured leaves from the endives and put them into a saucepan with 30 g of the sugar, the lemon juice and 2 teaspoons of salt.
Cover with water, bring to the boil, put on the lid and simmer for 20 minutes.
Remove from the water with a slotted spoon and drain on some kitchen paper.
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