📝 About This Recipe
This elegant French bistro classic transforms the humble, slightly bitter endive into a buttery, melt-in-your-mouth delicacy. By slow-braising the hearts in a rich reduction of heavy cream and aromatics, we neutralize the sharp edges of the vegetable, revealing a sophisticated sweetness. It is a quintessential vegetarian keto side dish that brings a touch of Parisian luxury to your low-carb lifestyle.
🥗 Ingredients
Main Ingredients
- 6 large Belgian Endives (trimmed, halved lengthwise, and rinsed)
- 3 tablespoons Grass-fed Butter (unsalted)
- 1 tablespoon Extra Virgin Olive Oil
The Braising Liquid
- 1 cup Heavy Whipping Cream (full fat)
- 1/2 cup Vegetable Broth (low sodium)
- 2 cloves Garlic (smashed and peeled)
- 3 sprigs Fresh Thyme
- 1 teaspoon Lemon Juice (freshly squeezed)
Seasoning and Garnish
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 tablespoon Fresh Chives (finely minced for garnish)
👨🍳 Instructions
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1
Begin by prepping the endives: trim about 1/4 inch off the root end, but keep the core intact so the leaves stay together. Slice each endive in half lengthwise.
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2
In a large, heavy-bottomed skillet or sauté pan, heat the butter and olive oil over medium heat until the butter is foamy and slightly golden.
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3
Place the endives in the skillet, cut-side down. Sear them without moving for 5-6 minutes until the faces are deeply caramelized and golden brown.
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4
Carefully flip the endives over using tongs. Season the tops with sea salt, cracked black pepper, and the freshly grated nutmeg.
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5
Toss in the smashed garlic cloves and thyme sprigs, allowing them to sizzle in the butter for 1 minute until fragrant.
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6
Pour in the vegetable broth and the lemon juice. The liquid should come about halfway up the sides of the endives.
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7
Reduce the heat to low, cover the skillet with a tight-fitting lid, and let the endives simmer gently for 15-20 minutes. They should be tender enough to be pierced easily with a knife.
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8
Remove the lid and pour the heavy cream evenly over the endives. Increase the heat slightly to medium-low.
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9
Simmer uncovered for another 8-10 minutes, basting the endives occasionally with the cream, until the sauce has reduced by half and thickened into a velvety glaze.
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10
Sprinkle the grated Parmesan cheese over the top of the endives and let it melt into the sauce for the final 2 minutes of cooking.
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11
Discard the thyme sprigs and garlic cloves before serving.
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12
Transfer the endives to a warm serving platter, spoon the remaining cream sauce over them, and garnish generously with fresh chives.
💡 Chef's Tips
If the endives taste too bitter for your palate, add a pinch of keto-friendly sweetener (like Allulose) to the braising liquid to balance the flavors. Avoid overcrowding the pan; if the endives are too close together, they will steam rather than caramelize during the initial searing phase. Freshly grated nutmeg is essential—the pre-ground version lacks the floral aroma that pairs so perfectly with cream and endives. To ensure even cooking, choose endives that are similar in size and weight. If the sauce becomes too thick, whisk in a tablespoon of water or broth to loosen it back to a pourable consistency.
🍽️ Serving Suggestions
Pair this dish with a crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Water with lime. Serve as a luxurious side to roasted chicken or a seared ribeye steak for a complete keto feast. For a vegetarian main, serve alongside a warm salad of toasted walnuts and goat cheese. Add a handful of toasted pine nuts on top for an extra layer of crunch and healthy fats.