Braised Endive And Carrots Recipe
Braised Endive And Carrots can be served along any main dish. These Braised Endive And Carrots were just perfect. You will make it many more times.
Summary
Main IngredientVegetable
Ingredients
4 medium-sized heads Belgian endive
3 medium-sized carrots
3 tablespoons butter or margarine
2 tablespoons water
1 teaspoon chicken-flavor instant bouillon
1/4 teaspoon salt
Directions
1. With sharp knife, cut each endive head lengthwise in half. Cut carrots into 3-inch-long matchstick-thin strips.
2. In 12-inch skillet over medium-low heat, in hot butter or margarine, coat endives and carrots evenly with butter or margarine. Add water, bouillon, and salt; cover and cook 15 to 20 minutes until vegetables are tender-crisp, turning vegetables occasionally.
2. In 12-inch skillet over medium-low heat, in hot butter or margarine, coat endives and carrots evenly with butter or margarine. Add water, bouillon, and salt; cover and cook 15 to 20 minutes until vegetables are tender-crisp, turning vegetables occasionally.
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