Description
This dish features caramelized fennel and endive spears paired with a light and tangy tarragon avgolemono sauce, making it a special occasion dish with a Mediterranean flair.
Ingredients
Units
Scale
- 1 1/2 cups thinly sliced fennel (300g)
- 4 heads Belgian endive
- 1 tablespoon extra virgin olive oil (15ml)
- Pinch of salt
- 2/3 cup chicken stock (158ml)
- 1/3 cup lemon juice (79ml)
- 1 tablespoon chopped tarragon
- 2 eggs
Instructions
- Trim the top and bottom off the fennel bulb. Slice lengthwise using a sharp paring knife and remove the core. Discard the core and slice the remaining fennel into long ½ inch strips.
- Trim ¼ inch off the bottom of each Belgian endive and separate the leaves.
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the fennel and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the fennel is caramelized and tender.
- Add the endive leaves to the skillet and cook for an additional 3-4 minutes until they are slightly wilted. Remove from heat and set aside.
- In a separate saucepan, combine the chicken stock and lemon juice. Heat over medium-low heat until just warm, but do not bring to a boil.
- In a bowl, whisk the eggs until frothy. Slowly add the warm chicken stock mixture to the eggs, whisking continuously to prevent curdling.
- Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens slightly, about 5 minutes. Do not let it boil.
- Stir in the chopped tarragon and remove from heat.
- To serve, arrange the fennel and endive on a platter and drizzle with the tarragon avgolemono sauce. Serve immediately.
Notes
Do not boil the avgolemono sauce to prevent curdling. This sauce pairs well with asparagus or oven-roasted broccolini. The dish is best served immediately after preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 250
- Fat: 10
- Carbohydrates: 10
- Fiber: 4
- Protein: 6
- Cholesterol: 110