This is a fabulously simple (and fabulously French) way to cook Belgian endives, leeks or fennel.  A quick braise in stock and white wine, after being seared in a pan covered with butter and sugar to achieve perfect caramelization.  Seasoned, and finished off with fresh thyme and lemon juice–feel free to guild the lily here and garnish the braised endive with freshly grated Parmesan cheese as well.

(To view this recipe, click on the following link: https://www.cooksillustrated.com/recipes/139-braised-belgian-endive)

Tagged: Belgian endive, braised endive, braised vegetables, braising, butter, Cooks Illustrated, endive, fennel, French, fresh thyme, leeks, lemon juice, stock, sugar, white wine