Maple-Braised Endives
Maple-Braised Endives
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  • 8 endives, cut in half lengthwise
  • 3 tablespoons (45 ml) butter
  • 3/4 cup (180 ml) chicken broth
  • 3 teaspoons (45 ml) maple syrup
  • 2 tablespoons (30 ml) white balsamic vinegar (see note)
  • Salt and pepper
  • Preparation
  • In a large non-stick skillet, brown the cut side of endives in butter.
  • Turn endives over and drizzle with broth, maple syrup and vinegar. Season with salt and pepper. Cover and simmer gently for about 20 minutes or until tender.
  • Place endives on a platter. Keep warm.
  • Reduce cooking juices until syrupy and pour over endives. Season with pepper.
  • Description
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