Belgian Endive a la Meuniere

These are pretty good. If you haven’t tried endive, they are similar to an onion in texture, but a little sweet.


4 heads Belgian endive

2 tsp sugar

Salt and pepper

2 Tablespoons lemon juice

1 cup milk

Flour for dredging

¼ cup vegetable oil

3 Tablespoons butter

2 Tablespoons minced parsley


  1. Split each endive in half lengthwise.
  2. Boil a pot of water with sugar, 1 tsp salt and 1 tsp lemon juice. Add endives and boil, covered, 3-4 minutes. Drain and pat dry with towel.
  3. Dip in milk and season with salt and pepper. Dredge them through flour.
  4. Heat oil over medium high heat. Fry on each side 2-3 minutes. Set aside.
  5. Pour out pan and wipe out flour. Brown butter for 30 seconds. Add remaining lemon juice and parsley and swirl until mixture thickens. Pour over endives.

~ by accordingtoleanne on September 9, 2010.

3 Responses to “Belgian Endive a la Meuniere”

  1. These look and sound good! When we went to our friends party in July, she had it catered and they had little endive leaves there that had some kind of soft goat cheese in the lower, broader portion with a spiced pecan on the top of the cheese – I think I ate about 25 of them! They were delicious!!!

  2. i had the urge to squeeze some lemon juice on these, the taste was a little bland for me. -CW

  3. this is awesome man

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