I have a particular fondness for braised endives with honey: it's the kind of simple dish that smells like home cooking, but has that little something chic when the endives become nice and soft and shiny, almost "glazed".
I first cook them gently in butter, covered, to soften them without overcooking them, then I finish with honey to obtain that light caramelization which rounds out the bitterness.
In my version, I keep the very classic base (butter, a little water or stock, salt, pepper), and I add two details that change everything without betraying the tradition: a squeeze of lemon to awaken the taste and prevent it from becoming too sweet, and a handful of hazelnuts toasted at the last moment.
Hazelnuts are just common sense: they add crunch and a toasty note that goes perfectly with honey.
Technically speaking, it's quite simple: you'll mainly be focusing on gentle cooking and evaporation. The secret is to be patient at the beginning (gentle braising) and then more attentive towards the end (when it reduces and can start to stick).
If your honeyed endives release a lot of water, it's not a problem: you remove the lid and let it reduce.
And for everyday meals, it's the perfect accompaniment to roast poultry, roast pork, or even just steamed potatoes with a generous spoonful of sauce in the pan. Simple, comforting, and delicious!
Braised endives with honey
4
people14
minutes34
minutes180
kcal48
minutes, Tender endivesgently braised in butter, then glazed with a touch of honey. Lemon and hazelnuts temper the bitterness and add a delightful crunch.
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Ingredients
8 endives (approx. 110g each)
30g of butter
1 tablespoon of neutral oil
2 tablespoons of honey (approx. 20g per tablespoon)
80 ml of vegetable stock (or water)
1 tablespoon of lemon juice
1 small shallot (approx. 30g each)
30g of hazelnuts
Fine salt
Black pepper
Preparation steps
- Prepare the endives: remove any damaged leaves, cut a thin disc from the base. Split each endive in half lengthwise. With the tip of a knife, remove the small hard cone at the base (this is what concentrates the bitterness).
- Finely chop the shallot. Roughly crush the hazelnuts.
- Toast the hazelnuts: heat them in a dry pan for 3 to 4 minutes, stirring, until they smell good. Set aside.
- In a large frying pan or sauté pan, melt the butter with the oil over medium heat. Add the shallot, season lightly with salt, and sweat it for 2 minutes without browning.
- Place the endives cut-side down in the pan. Let them brown lightly for 3 minutes, then turn them over for 2 minutes.
- Pour in the stock (or water), add pepper, cover, and reduce the heat. Let it braise for 16 to 18 minutes, turning the endives halfway through cooking, until they are very tender.
- Remove the lid. Add the honey and lemon juice. Increase the heat to medium-high and let it reduce for 6 to 8 minutes, basting the endives frequently with the juices. The goal: a glossy glaze, not jam.
- Taste and adjust: a pinch of salt if needed, a turn of the pepper mill. Serve immediately, drizzled with the cooking juices, and topped with the toasted hazelnuts.
📊 Nutritional Information
1 serving (approx. 260g)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Proteins | 4g |
| Carbohydrates | 23g |
| including sugars | 16g |
| Lipids | 10g |
| including saturated fatty acids | 4g |
| Fibers | 8g |
| Sodium | 270mg |
| Vitamins | |
| Vitamin B9 | 22% AJR |
| Vitamin C | 18% AJR |
| Vitamin K | 16% AJR |
| Minerals | |
| Potassium | 20% AJR |
| Magnesium | 10% AJR |
| Iron | 8% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
To reduce the bitterness of braised endives, the small cone at the base must be removed: make a V-shape, without cutting too deep. And keep the pan fairly wide: if the endives overlap, they will steam and brown less.
💡 Chef's Tips
If your honey-glazed endives release a lot of water, don't panic: simply cook them longer uncovered to concentrate the juices. And for a perfectly smooth glaze, baste them frequently towards the end of cooking: this is what gives them that shiny, caramelized finish.
🔄 Variations
- For a milder braised endive: replace 1 tablespoon of honey with 1 tablespoon of brown sugar; the taste is more "caramel" and less floral.
- For an even more indulgent recipe: add 1 tablespoon of cream at the very end, off the heat, for a sauce that coats the endives more evenly.
