Preparation : 5 min Cooking : 30 min
4 Belgian endive (Witloof) 600 g
1 tbsp butter, unsalted 14 g
1 tbsp olive oil 15 mL
1/2 tsp sugar 2 g
1 pinch salt [optional] 0.2 g
Prepare the Belgian endive: keep them whole.
Heat the butter and oil in a pan over low heat, then add the endive. Add the sugar and salt to taste, then cover and cook over very low heat, turning the heads of endive occasionally, until they are very tender and caramelized all over, about 30 min.
Remove the lid and cook over high heat just long enough to evaporate some of the excess liquid. Serve with the juices.