Skip to Main

Cooking with Chef Hermann: Braised Endive in Cream Sauce

Braised Endive in Cream Sauce


  • 3 TB Butter
  • 6 heads of Belgian Endive
  • Salt, pepper
  • ½ C Chicken Stock
  • 1 tsp Tarragon
  • ¼ C Heavy Cream


Melt butter and add endive, season with salt and pepper.   Cook, turning until the endive is slightly brown.  Reduce heat, add chicken stock. Cook until endive is tender, remove endive to plate.

Return the stock to medium high heat.  Stir in the cream, stirring often, until it had reduced to ¼ cup or coats the back of a spoon.  Ladel over the endive and sprinkle with tarragon.