Carote e Belga in Padella

Slow-Browned Carrots and Endive

In this combination with carrots, endive substitutes for the long radicchio di Treviso I would use in Italy. (Also see Tonnarelli with Belgian Endive and Bacon.) Its appeal is based on the racy contrast of flavors and consistencies: the carrot sweet, the endive slightly bitter; the former firm, the latter creamily soft. The carrot must first be cooked slowly and at length, with butter and no liquid, to evaporate all the moisture that dilutes its flavor, and to keep the carrot rounds firm. Since the endive throws off much liquid, it is also, at first, cooked separately from the carrots; otherwise it would steam them. It takes only a few minutes’ additional cooking together, after the preliminary separate procedures, to link the two vegetables’ flavors.

Ingredients

  • 1 pound carrots, peeled and sliced into ¼-inch rounds
  • 4 tablespoons butter
  • Salt
  • ¾ to 1 pound Belgian endive, shredded lengthwise into strips ¼ inch wide

Method

  1. Choose a sauté pan or skillet that can accommodate all the carrots without crowding them. Put in the carrots and butter, and turn on the heat to medium low. Cook, stirring from time to time, until the carrots have greatly diminished in bulk, becoming withered and colored a light nut brown. It should take about 1 to 1½ hours. Sprinkle with salt, stir, and turn off the heat.
  2. Transfer the carrots to a platter, using a slotted spoon or spatula in order to leave as much butter as possible in the pan.
  3. Put the endive in the pan and turn on the heat to medium low. Cook, turning it over from time to time, until the endive becomes very soft, about 30 minutes. Add salt.
  4. Return the carrots to the pan and cook for 5 minutes longer, together with the endive.

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