The Braised endive are a dish made with chicory, broth, olive oil, shallot, onion, salt and pepper. Braising is a technique that consists of cooking whole pieces of meat, fish or vegetable slowly and covered in a wetting liquid, also called a braising base, with an aromatic garnish.

Easy to prepare, tasty and lightly caramelized, they are perfect as a starter or as a side dish.

Level of difficulty: easy
Preparation time : 15 min
TResting emps: -
Cooking time : 50 min
Total time : 1 5 h min
Ingredients: 4 people
6 endives
200 ml beef or poultry broth
15 ml olive oil
2 shallot + 1 small onion
salt pepper


  • Remove the first damaged leaves from the endive and cut the bitter base by hollowing out a cone. Cut the base crosswise to allow even cooking.
  • Rinse quickly with cold water and put to drain.
  • Peel and mince the shallots and onion.
  • In a saucepan, heat the olive oil.
  • Once hot, brown the onion and shallots, then add the endive in a star, the base towards the center.
  • Salt and pepper.
  • Leave to set for 5 minutes on each side over medium heat.
  • Pour 150 ml of broth.
  • Cover and simmer for 25 minutes, turning occasionally.
  • Add 50 ml of broth and continue cooking for about 15 minutes until evaporated.
  • Alternatively bake at 180 ° C for 1 hour to 1 hour 20 minutes.
  • Sprinkle with a little fine sugar if necessary and caramelize on both sides.
  • Serve and enjoy!