endives-a-la-flamande

🥘 Ingredients

• endives 6
• salt
• lemon juice /2 tbsp
• water 0.12 cup
• parsley 1 tbsp
• butter 1 tbsp

1. 1

   Preheat the oven to 165 C.
2. 2

   Trim the base of the endives . Discard any withered leaves. Wash one by one rapidly under running cold water. Drain.
3. 3

   Smear i / tablespoons butter in the casserole (2-3 l capacity) . Lay the endives in it in two layers. Sprinkle each layer with salt and lemon juice , and dot with butter. Pour in the water . Cover and boil slowly for io minutes. Uncover and boil rapidly for about 10 min or until liquid is reduced to 1 or 2 tablespoons.
4. 4

   Lay the paper over the endives, cover the casserole, and bake in middle level of preheated oven for 1 hour. Remove casserole cover but leave paper in place, and bake 30 minutes more or until endives are a nice golden yellow. Either arrange the endives in a hot vegetable dish or around your roast, and sprinkle with parsley , or, for a more golden effect, arrange them in a baking dish, baste with melted butter , and brown briefly under the broiler. Sprinkle with parsley just before serving.