Ingredient List Print Recipe
- 1 tablespoon soft butter for pan
- 2 cup water
- 6 tablespoons butter
- 1/4 cup lemon juice
- 1 clove garlic, smashed and peeled
- 2 scallions, chopped
- a few sprigs each of asssorted fresh herbs: parsley, tarragon, thyme (or 1/4 tsp. dried)
- few grinds of pepper, 1/2 teaspoon salt
- 10 whole endives, bottoms trimmed, outermost leaves discarded, cut in half (or if large, quarters), washed and dried
- 1/2 cup salted butter, melted
- 2 tablespoons tomato paste
- pinch of nutmeg
- 1 lb loaf challah or egg bread, trimmed of crust, and ground briefly in a food processor to coarse crumbs
- additional salt and pepper
A Rich & Savory Side
This vegetable casserole is rich – similar to a savory bread pudding.
Preheat oven to 375 degrees. Coat a 9×13 baking pan (or similarly sized casserole dish) with butter.
Put water, 4 tablespoons butter, lemon juice, garlic, scallions, herbs and seasoning in a Dutch oven with a lid and heat, covered, over medium high heat until the broth boils. Turn heat to low so broth is summering, then add endive halves one at a time so they remain intact.
Recover pot, bring back to a boil, and simmer over low heat for 10 minutes or until endives are starting to become tender.
Remove endive halves from broth with tongs, tipping each spear to drain liquid back into the pot before arranging evenly over the bottom of the buttered 9×13 pan. Sprinkle endives with a bit of salt and a few grinds of pepper.
Heat the remaining broth once again over medium heat to a simmer, then cook uncovered until broth is reduced by half to a glaze, 7 to 10 minutes. Strain hot broth through a colander into a small bowl, pressing on solids (discard), then whisk tomato paste, 2 tablespoons butter, and nutmeg into the broth, correct the seasoning with salt and pepper, and pour over endives.
Put challah crumbs in a large bowl and slowly mix in the melted butter. Press buttered crumbs over endives to cover completely. Bake for 20 minutes or until crumbs are nicely browned. Let sit for 5 minutes before serving.
Photo by Stephanie Meyer.
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