Fall & winter blesses us with the most amazing endives.

Served chilled or warm, it is so rewarding.  Another recipe from Roger Verges does not disappoint.

La Fondue de Chicons a la Bière

Belgian Endive Braised in Beer

12 medium endives
1/2 cup unsalted butter
1 cup beer
1 Tbsp sugar
2 chicken or vegetable bouillon cubes
1/4 cup fine dry bread crumbs
1/4 cup parmesan cheese shredded

Preheat oven to 400 degrees F.

Separate endive leaves, wash and dry.
Melt 7 tablespoons of butter in a heavy skillet.
Arrange endive in a single layer in skillet, cover and simmer over medium heat and turn when browned.

After endives have simmered for approximately 20 minutes, remove the cover and reduce the liquid over medium heat until only 1-2 tablespoons of the syrupy liquid remains.
Arrange the endives in a single layer on a serving platter.  Sprinkle with bread crumbs and shredded cheese.  Pour remaining liquid over the endives and brown in the the oven 10 minutes before serving.