braised-belgian-endive-gratin-13201.json

{
    "directions": [
        "In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruy\u00e8re and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted."
    ],
    "ingredients": [
        "8 Belgian endives (about 2 pounds), trimmed, leaving the root ends intact, and halved\u00a0lengthwise",
        "1 1/2 tablespoons fresh lemon juice",
        "3 tablespoons unsalted butter, cut into bits",
        "1/2 teaspoon salt",
        "2 teaspoons sugar",
        "3/4 cup chicken broth",
        "2/3 cup finely grated Gruy\u00e8re",
        "1 1/3 cups dry bread crumbs"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Braise",
        "Broil",
        "Casserole/Gratin",
        "Swiss Cheese",
        "Endive",
        "Gourmet",
        "Sugar Conscious",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Braised Belgian Endive Gratin",
    "url": "http://www.epicurious.com/recipes/food/views/braised-belgian-endive-gratin-13201"
}