Belgian endive, fennel, grapes, and apples with rosemary
Are you looking for something different to accompany your holiday dishes? Something besides the typical green bean casserole or Brussels Sprouts?
This is an elegant side dish, Belgian endive, apples, grapes, and rosemary. I added some fennel, but that was purely optional.
You can double or triple this recipe depending on the numbers of guests you are serving.
2 tbsp. unsalted butter
1 tsp. vegetable oil (Canola preferred)
2 heads of Belgian Endive halved lengthwise
1 large unpeeled tart-sweet apple such as Granny Smith sliced medium to thick- about 6 to 8 pieces.
2 dozen green seedless grapes halved lengthwise
3- small fresh rosemary sprigs-one whole the other two minced
1/2 cup fresh fennel sliced thin and some fennel fronds (Optional)
Coarse ground black pepper
Melt butter in a large nonstick skillet over medium-low heat with oil with a sprig of rosemary, fennel, and fennel fronds if using.
Add endive, cut side down, to skillet. Let brown then turn over.
Add apple slices to skillet. Let brown slightly then turn over
Add grape halves cook, without turning or stirring, until endive is caramelized on bottom and apples are just tender, 15 to 20 minutes.
Season with salt and freshly ground black pepper.
Transfer endive mixture to platter removing the rosemary sprig. Add some white wine to skillet, scraping up any caramelized bits, forming a sauce. Spoon sauce over endive mixture, sprinkle with minced rosemary and serve.